Appetizers / Soups / Salads

Roasted Tomato Red Pepper Soup is for Soup.

Roasted Tomato Red Pepper Soup takes 90 minutes to prepare.

Roasted Tomato Red Pepper Soup takes 60 minutes to cook.

Roasted Tomato Red Pepper Soup makes 34 servings.

The ingredients for Roasted Tomato Red Pepper Soup are:

30 lbs of ripe tomatoes (about 60-70)
12 large red bell peppers
12 heads of garlic
2 large onions
4 cups coarsely chopped basil
2 packages Neufchatel or light cream cheese
salt and pepper to taste
1/2 cup olive oil

Here is how you make Roasted Tomato Red Pepper Soup:

Preheat oven to 400 degrees.First, roast the garlic: remove loose, papery layer from heads and slice off 1/2" of the pointy tip. Put in bowl and toss with 1 Tbsp olive oil. Wrap in foil and place on a baking sheet. Bake for 40 minutes until golden brown. At the same time, roast the peppers: Slice in half, remove stem and seed core. With cut side down, gently flatten with your palm and brush with 1 Tbsp of olive oil (or use spray oil) Place on foil on a baking sheet and roast 40 minutes until skins are blistered and black. Remove from oven and wrap the foil around the peppers. Let them cool before handling.While the garlic and peppers are roasting, prepare the tomatoes: cut washed tomato in half, crossways. Gently squeeze out seeds and juice (be sure to squeeze into a strainer placed over a bowl - you'll need the juice for the recipe). Place cut, seedless tomatoes in a large bowl and toss in remaining olive oil to lightly coat. Place, cut side up, on foil lined cookie sheet and bake at 400 degrees for 40 minutes. Let cool.Dice and brown two large onions in a heavy soup pot. Peel off pepper skins, dice the peppers and add to pot.Squeeze roasted garlic pulp from the bulb into the pot.To skin the tomatoes, hold roasted half tomato, cut side down, and gently squeeze out roasted pulp, discarding skin and stem core. Add any pan juices to the soup. Add chopped basil and simmer on medium for 30 minutes. Let cool a bit and process with wand blender or food processor until smooth. Add strained tomato juice and return to simmer. Dice Neufchatel or cream cheese in 1" cubes and add, stirring frequently as it melts. Season with salt and pepper to taste. If canning, process in pressure canner (10 lbs) for 20 minutes. This also freezes very well.Serving Size:?Makes 17 pint jars for canning or freezing, 34 1-cup servings

The nutritional information for Roasted Tomato Red Pepper Soup is:

• Servings Per Recipe: 34
• Amount Per Serving
• Calories: 144.0

• Total Fat: 5.7 g
• Cholesterol: 3.8 mg
• Sodium: 261.0 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 5.5 g
• Protein: 4.5 g

The dietary needs meet for Roasted Tomato Red Pepper Soup is Sugar Free