Roasted Red Pepper and Tomato Soup
10 medium sized tomatoes
2 red peppers
6 cloves of garlic
2 Tbsp Balsamic Vinegar
3 Tbsp olive oil (divided)
3 Tbsp PEI Steak Spice
1 tsp sugar
Salt and pepper to taste
- Preheat oven to 375° and line 2 baking sheets with parchment paper.
- Dice the tomatoes and the onion into chunks. In a medium bowl, mix the diced tomatoes, onion, 2 Tbsp olive oil, and the steak spice. Spread over the two baking sheets and roast for 30- 35 minutes, or until tender.
- Once the tomatoes are out of the oven, switch the oven to broil. Place the two red peppers on a baking sheet (not lined with parchment) and roast them until they are charred on all sides. You will have to turn the peppers over a few times to get them all charred. Place peppers in a bowl and cover with plastic wrap and set aside for 15 minutes.
- After 15 minutes, peel the skin off the red peppers using paper towel to help get all the charred skin off. Cut the peppers in half and scrape out the seeds. Leave a few seeds in depending on how spicey you want the soup to be. Cut the peppers into chunk and add to your tomatoes and onion.
- In a food processor or blender place half of your tomato mixture. Add in ½ Tbsp olive oil, ½ tsp sugar, and 1 Tbsp balsamic vinegar. Blend until smooth. Pour this mixture into a pot and repeat with the other half of the tomato mixture. If using a food processor (as I did) the soup will not be as smooth as if you used a blender.
- If the soup has cooled down, heat up on the stove until warm. Serve with garlic croutons or crusty bread on the side.