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Cooking 101
Grilled cheese or not (but, why not?) we think you’ll love this simple take on tomato soup. The smokiness of our Red Pepper Romesco adds depth to a simple combo of oven-roasted peppers, tomatoes, and garlic. Warm vegetable broth ties everything together, and good olive oil is the perfect finishing touch.
Chef Tip: An immersion blender makes for quick blending and easy clean-up, and adding a bit of oil while blending emulsifies it into the soup for an ultra creamy consistency.
4 red bell peppers
2 tomatoes
2 heads of garlic, halved horizontally
Cooking oil
3 cups vegetable broth
Olive oil
Salt
Preheat your oven to 450° F
Place the peppers, tomatoes and garlic on a baking sheet lined with a rack and coat them evenly with about 2 tablespoons of oil. Roast until the skin on the vegetables is charred, about 40-50 minutes. The garlic will take less time, so remove it from the oven after 20 minutes
Meanwhile, bring the broth to a simmer in a medium pot
Place the charred peppers and tomatoes in a bowl and cover with plastic wrap, allowing them to steam for 10 minutes
For the peppers, peel the charred skin and discard the seeds and for the tomatoes, simply remove the skin
Transfer the tomatoes, peppers and garlic to the pot and, using a hand blender, blend the peppers and tomatoes. Squeeze the roasted garlic into the mixture and add ½ a pouch of the Romesco
Add a glug of olive oil and salt and blend until thickened and smooth
Finish with a drizzle of Olive Oil and flaky salt, enjoy!
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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1 Term found in this Recipe
Charring refers to the deep caramelization that happens when sugars, proteins, or fat (or a combination of these) are cooked over very high heat and nearly blackened. You’ll often see this term accompanying recipes that call for grilling, those black marks on the food after grilling are called char marks, and are super flavorful!
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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