With all the summer fruits growing, this soup can be enjoyed year round!
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10 large red bell peppers, cored and quartered
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3 large cans petite diced tomatoes
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1 yellow or sweet onion, diced
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1 celery stalk, diced
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1 TBSP dried basil (fresh is better)
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6-8 garlic cloves or 2 TBSP garlic powder
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1 - 32 oz box of vegetable stock
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2-3 TBSP olive oil
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olive oil spray
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2 pints (1 quart) heavy cream
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1 TBSP salt, separated
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FGP to taste, but 2-3 TBSP gives it a nice kick
This soup is all fruits, vegetables, and cream. A perfect keto dish!
You can use fresh tomatoes and they would be a delicious addition to this recipe. If you want to use fresh tomatoes, you'll need about 7-10 lbs. Be sure to peel them by blanching them in boiling water for about a minute. This will make the skins easy to remove. If you do not peel the tomatoes, you will end up with a lot of little bits of tomato skin throughout the soup.
Heat up olive oil in a deep soup vat. Add celery, onion, garlic and 1 tsp salt. Stir to combine and let soften over medium high heat. Meanwhile, preheat oven to 450F. Core and quarter red peppers. Place skin side up on cooking sheet. Spray with olive oil. Roast peppers for 30 - 45 minutes or until skins are crispy and blackened. It is ok if some parts of the edges of the peppers are not yet blackened. You do not want to overcook the peppers or else they will disintegrate with the skin. I check them every 15 minutes or so.
Once onion mix is translucent and soft, add broth, tomatoes, basil and 1 tsp salt. Let simmer over medium heat to reduce.
Once peppers are cooked, transfer them into a gallon zip plastic bag. You can put them in the fridge to speed up cooling, or leave them out. Leave them in the bag for about 30 minutes to help steam off the rest of the skins, or until cool enough to handle.
You can add cold water to the bag so you can start working on peeling off the skins. Peel off skins, placing the peeled pepper aside on a cutting board. Rough chop pepper pieces and transfer to soup vat. If you added water to the bag, dump the water into the soup vat. Simmer for another half hour or so to reduce further.
You can use an immersion blender or regular blender to puree. Add cream, remaining salt, and FGP. Enjoy the hell out of this soup!
