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Tomato Soup

Roasted Tomato and Red Pepper Soup

2 pounds ( 1kg) ripe tomatoes
7 oz (200gm) cherry tomatoes
1 red bell pepper
1 red onion
6 garlic cloves
2 tablespoons olive oil
2 cups vegetable or chicken stock
2 cups water
1 cup red lentils
1/4 cup balsamic vinegar
. . .

1)  Pre-heat the oven to 400F (200C)
2)  Place the olive oil in a baking dish or a large enameled cast iron soup pot.
3)  Slice the tomatoes about 1/2″ to 1″ thick and place in dish.
4)  Cut the onions in quarters and then in eighths and place in dish.
5)  Quarter and deseed the red pepper and place in the dish along with the garlic cloves and cherry tomatoes.
6)  Sprinkle with salt, pepper, balsamic vinegar and lightly toss.
7)  Place in the preheated oven for 30 minutes until juices run from the tomatoes.
8)  Remove the dish from the oven and transfer to a soup pot if it is not already in one.
9)  Add the lentils, stock, water and simmer for 30 minutes.
10) Blend the soup in a food processor or blender.
11) Reheat in pot and serve. This can be serve cold as well.

Simply Splendid,
Aug 21, 2015, 8:47 PM