Jen LeBow’s Red Pepper Soup Recipe

Jen LeBow’s Red Pepper Soup Recipe

 

My daughters LOVE this and it even freezes IF you omit  the cream.

Preheat oven to 450 degrees.

Toss in very large bowl:

3 pounds red bell peppers, cut into 1” wide strips

2 lbs. ripe plum tomatoes, cut into 1” pieces (or used canned and include the tomato juice)

3 medium carrots, cut into 1” pieces

2 large sweet onions, cut into 8 wedges

6 torn up basil leaves (or about 2 t dried)

3/4 t dried thyme

1 t paprika

Salt and pepper (go light/ you can always add when you taste it at the end)

6 T olive oil

Once well-combined, dump onto 2 foil-lined cookie sheets and spread out to avoid as much overlap as possible. Bake 45-50 minutes, turning every 15 minutes.

Prepare:

3 cups vegetable broth (I use the bullion paste plus water)

Once the vegetables are cool enough to handle, put about 1/3 of them into a food processor with 1 cup vegetable broth.  Repeat twice (for a total of 3 cups of broth and all the veggies).

Place all of the soup in a large bowl or pot.

Add & combine:

1 ½ T balsamic vinegar (reduced is best, but regular will do).  I go heavy on this step.

Optional: ¼ cup heavy cream, mixed thoroughly