Tomato Roasted Pepper Soup

• Produce

  • 1 Bay leaf
  • 1/2 bunch Flat-leaf parsley
  • 5 cloves Garlic
  • 1 Lemon, zest from small
  • 1/2 Yellow onion, medium

• Condiments

  • 1 good squeeze Lemon juice

• Baking & Spices

  • 5 Peppers, roasted
  • 1/2 tsp Red pepper flakes
  • 1 pinch Sea salt
  • 1 pinch Sea salt to your taste

• Oils & Vinegars

  • 8 1/3 tbsp Olive oil, Extra Virgin
  • 1 splash Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Pine nuts
  • 1/3 cup Pine nuts, toasted

• Liquids

  • 2 1/2 cup Water, filtered

• Other

  • 1 oz X 28 can whole san marzano tomatoes

Found on ciaoflorentina.com

Description

Directions

• Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Use the rest of the roasted pepper and puree them in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
• Heat up 3 tbsp of the olive soil in an enameled cast iron pot on medium low flame; sauté the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sauté an addition two minutes making sure not to burn the garlic. Stir in the purred roasted peppers.
• Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved roasted pepper pieces and drizzles of parsley pesto. Garnish with the toasted pine nuts and a few fresh parsley leaves.
• To make the parsley pesto discard the tough stems from the parsley and add the leaves to a bowl of a small food processor. Add the pine nuts, garlic and oil together with a pinch of sea salt and process until smooth. Transfer to a small bowl and stir in the lemon zest and juice. Adjust taste and texture to your preference with more lemon juice and olive oil.