by ibbeachnana

Summer 2011…An almost overwhelming crop of peppers and tomatoes has kept me busy making soups and sauces for several weeks now and the latest pickings were turned into a lovely summer soup for our take on the latest BLT night.

Summer Roasted Peppers and Tomato Soup

Serves 6-8

• 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

1. Toss tomatoes with 2-3 tablespoons EVOO, salt and pepper, roast in 375° for about 25 minutes. Use another baking sheet to roast peppers (or broil), toss with 2 tablespoons EVOO, salt and pepper, broil until lightly charred. I don’t bother removing skins as the whole pot of soup is pureed and put through a food mill
2. In a large soup pot over medium heat sauté the onions and garlic in 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add a touch of red wine to deglaze, canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 35-50 minutes. Use a stick blender to puree the contents of the pot and strain through a food mill. Taste for seasonings and serve hot with a dollop of Pesto and crispy pancetta.
3. Pesto is an optional garnish as is the crispy pancetta. Crispy prosciutto and bacon can be substituted.