Description:
Recipe By: The Belworth House
Fresh Tomatoes can be grilled or roasted to add a smoky flavour.
Ingredients:
Extra Virgin Olive Oil
2 cups diced onion
1 cup diced carrots
1 cup diced celery
½ cup fennel (optional)
3 large red peppers roasted
2 tbsp minced garlic
3 pounds tomatoes, Roasted, Peeled and Seeded
6 cups stock
½ cup parsley
2 tbsp thyme
3 tbsp fresh basil
2 tbsp rosemary
1 bay leaf
1/8 tsp red pepper flakes
3 tbsp balsamic vinegar
½ cup heavy cream
Salt and pepper to taste
Method:
In a large stock pot over medium-high heat, add E.V.O.O to coat the bottom of pot. Add onions, celery, fennel (optional), carrot, and garlic and cook until tender but not browned, about 10-15 minutes. Add in the roasted peppers, tomatoes, and stock, simmer until the tomatoes peppers are very tender. Puree the soup and return to the stock pot and stir in the herbs, cream, balsamic vinegar and season to taste with salt and pepper. Serve hot or cold.
