1 box Lunchbox Peppers OR Gypsy Peppers, roasted *ROASTING INSTRUCTIONS BELOW
Roma or Shady Lady Tomatoes, cored and roasted
1 Cippolini Onion, Roasted
Salt and Pepper to taste
Cream to taste, start with maybe 1/4 cup and add more if you like
Rosemary, finely minced to garnish
Remove the stems and seeds from the peppers. If you want to take the time to remove the skins you can. I didn’t for this recipe as they are quite thin and everything is pureed anyway. I did, however, remove the skins from the tomatoes after they were roasted. Put all of the ingredients into a soup pot and puree using an immersion blender, OR if you don’t have one put everything into a regular blender and blend until smooth. Let everything cool a bit before putting them into the blender, then put into a pot. Slowly heat adding the salt and pepper to taste. Once heated through, turn the heat down to low and add the cream. Serve in soup bowls and sprinkle just a bit of finely minced rosemary. You can also make croutons using day old bread, cubed. Cook in a skillet with butter and toss those with the rosemary. Top your soup with the croutons.
*Give the peppers a quick wash, and put them on a parchment paper lined baking tray,pop then into a preheated oven, set to 500 F. In 20 minutes the Lunchbox Peppers are done, but Gypsy Peppers may take a bit longer and you will want to check them every few minutes and turn them. As soon as you pull them from the oven put them into a bowl and cover tightly with foil or cling film to let them steam about 30 minutes. Remove the peel, the stems and the few seeds. Peel the cippolini onions and cut them in half vertically. Put them into a roasting pan, drizzle a bit of good Olive Oil over them, then pop them into the oven. Once they get a bit of color to them, I flip them over. The onions cook until they are completely soft but not particularly colored. I could cook them to more of a caramelized point, but I want to keep them less cooked so I choose later how I want to use them. As soon as the onions are in the oven I work on washing and coring the tomatoes. Since there aren’t that many, I use a nice round pan and put them into the hot oven right after I take out the peppers. Once they are cool enough to handle you can easily pull the skin right off. 1 lb of tomato gives about 8oz in weight and volume after roasting.