Summer Roasted Tomatoes and Peppers Soup

Roasted_tomatoes_and_peppers_soup

Course Soups and Stews

Ingredients in this Recipe

1 can (28 ounces) San Marzano whole tomatoes
1 slice crispy pancetta per serving crumbled
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
1 Vidalia onion rough chopped
1/4 teaspoon hot red pepper flakes
2 cups basil, packed
2 tablespoons unsalted butter
3 pounds plum, yellow and red grape tomatoes, roasted
3 shallots rough chopped
32 ounces chicken stock or broth
8 cloves garlic rough chopped or 1 head roasted garlic cloves
Salt and pepper

Recipe Preparation

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