Roasted Yellow Pepper and Roasted Tomato Soup with Cream

Roasted Yellow Pepper and Roasted Tomato Soup with Cream

Ready in 4 hours

Elaborate and phenomenal!

"I've made this soup before and it's really phenomenal. This year I didn't quite get the consistency of the yellow pepper soup as thick as I'd like -- we were serving 8 adults and I should have doubled the recipe rather than try to stretch the existing one out.

As a result, the split presentation wasn't as crisp as I've done before, but the flavor was terrific. Would definitely make again, but it's a big, big time-investment. "

- stevemur

Top-ranked recipe named "Roasted Yellow Pepper and Roasted Tomato Soup with Cream"

5 avg, 10 review(s) 100% would make again

Ingredients

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=== FOR THE PEPPER SOUP ===
3 tablespoons shallot; Finely-chopped
1/2 teaspoon Dried thyme; crumbled
1 tablespoon Unsalted butter
6 Yellow bell peppers; roasted and chopped
1 1/2 cups Low-salt chicken broth; plus
1 ; To thin the soup
1/4 cup Heavy cream
Fresh lemon juice; to taste
=== FOR THE TOMATO SOUP ===
3 pounds Plum tomatoes; quartered lengthwise
3 large Garlic; unpeeled
3 tablespoons shallot; Finely-chopped
1/2 teaspoon Dried oregano; crumbled
1 tablespoon Unsalted butter
1 1/2 cups Low-salt chicken broth
1 ; To thin the soup
1/4 cup Heavy cream
1 Fresh lemon juice; to taste
=== FOR THE SERRANO CREAM
3 Fresh serrano chilies; finely chopped
1 large clove Garlic; mashed
1/2 teaspoon Salt
1/2 cup Creme fraiche or sour cream

Original recipe makes 6

Servings  

Preparation

I've found that the yellow peppers can be broiled as follows:

1) Preheat upper broiler

2) Wash and dry peppers

3) Brush with vegetable or olive oil

4) Broil for 5 minutes, then turn. Repeat 4 times to brown/blacken all sides of the peppers

5) Place them in a paper grocery bag for at least 30 minutes to sweat the skin

6) Peel off skin when cool; slice in half and remove seeds. If you must run them under water to get the seeds out, do so very sparingly -- a lot of good flavor will get diluted the more you run water over them.

Make the yellow pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup: Spread the tomatoes, skin-side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350 degree oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the oregano, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated. Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the creme fraiche until the mixture is combined well. (Be careful not to over blend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving. This recipe yields 6 servings.

Notes

One of the most beautiful presentations at the table you can imagine. But allow a good three hours of prep... Luckily the soups can be made the day ahead and refrigerated. Do not apply the garnishes and herbs until reheating, however.

Verified by stevemur

photo by stevemur stevemur

photo by stevemur stevemur

Serrano cream dispenses more easily from a squirt bottle. photo by stevemur stevemur

Great soup, I added 2 oysters, but add 2 shrimp or 1 sliced in half for garnish photo by CCheryl CCheryl

Not terribly pleased with this particular version. It was still delicious, but the soup was simply thinned too much with chicken broth, and the colors didn't keep separate. photo by stevemur stevemur

See 3 more photos
Calories Per Serving: 389 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Roasted Yellow Pepper and Roasted Tomato Soup with Cream

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Great soup and fun to make, thanks for sharing it, CCheryl
CCheryl 3 years ago
This is the most awesome soup! I find that the cardboard trick works best when plating, and depending how you lift it out of the soup, you can make cool little swirls and stuff. It takes an obscene amount of time to make, but that's enjoyable for some, and the finished product is very impressive. Beautiful!
iconoclast137 4 years ago
Very rich soup with wonderfull light flavors. add basil or rosemary to the tomato soup if wanted. i would make it next time with half and half or milk instead of rich heavy cream.
hystad52 4 years ago
Yes this incredibly beautiful dish takes time and effort, and yes, it is worth it. This was an excellent recipe that we'll use again. I did make one change; I omitted the 1/4 cup of cream in both soups...I wanted to brighten and extenuate the flavors of the roasted fresh vegetables (that's also why the soups in my photo appear clearer and brighter).
sgrishka 5 years ago
TIP: For more effective plating, you can fashion a cardboard (or card stock) separator that matches your bowl's shape. Have a kitchen friend hold the separator, and pour both soups in either side. Then, gently lift the separator. Wipe off the separator and repeat; see photo for results.
stevemur 6 years ago
I've made this soup before and it's really phenomenal. This year I didn't quite get the consistency of the yellow pepper soup as thick as I'd like -- we were serving 8 adults and I should have doubled the recipe rather than try to stretch the existing one out. As a result, the split presentation wasn't as crisp as I've done before, but the flavor was terrific. Would definitely make again, but it's a big, big time-investment.
stevemur 6 years ago
[I made edits to this recipe.]
stevemur 6 years ago
One of the most beautiful presentations at the table you can imagine. But allow a good three hours of prep... Luckily the soups can be made the day ahead and refrigerated. Do not apply the garnishes and herbs until reheating, however.
rainbowbrush 7 years ago
Absolutely phenomenal recipe; delicious and pretty awesome in presentation (split red and yellow soups). Be sure to prepare the main soups the day ahead, however. Have made this for at least two Thanksgiving dinners to rave reviews.
stevemur 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
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