Summer Roasted Tomatoes and Peppers Soup

Summer Roasted Tomatoes and Peppers Soup

Summer Roasted Tomatoes and Peppers Soup


Serves 8

Details
  • Servings:   8
  • Calories:   209
  • Protein:   8g
  •  
  • Fiber:   7g
  • Sugar:   15g
  • Carb Total:   20g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   10g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
Ingredients
  • 1 pound (3/4-1 pound) of peppers, halved, seeded, cored, roasted
  • 1 can (28 ounces) San Marzano whole tomatoes
  • 3 pounds plum, yellow and red grape tomatoes, roasted
  • 1 Vidalia onion rough chopped
  • 3 shallots rough chopped
  • 8 cloves garlic rough chopped or 1 head roasted garlic cloves
  • 1/4 teaspoon hot red pepper flakes
  • 2 tablespoons EVOO
  • 2 tablespoons unsalted butter
  • 2 cups basil, packed
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 32 ounces chicken stock or broth
  • 8 basil leaves for garnish
  • 1 slice crispy pancetta per serving crumbled
  • 5-6 tablespoons extra EVOO for roasting tomatoes and peppers
  • Salt and pepper
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