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This creamy, vibrant, intensely flavored soup, made with charred peppers and tomatoes, offers the perfect blend of sweetness, smokiness, and comforting warmth. Perfect with a slice of sourdough bread. Slathered with butter, of course!
4 red peppers, halved and seeded
2 yellow peppers, halved and seeded
2 tomatoes, halved
4 cloves garlic
1 tablespoon Gefen Olive Oil
1 onion, diced
1 carrot, peeled and chopped
1 sweet potato, peeled and chopped
1–2 teaspoons butter
1 rounded teaspoon pareve chicken soup mix dissolved in 3 cups water
2 tablespoons semi-dry white wine, such as Baron Herzog Chenin Blanc
salt, to taste
pepper, to taste
1/3 cup half and half
1 tablespoon Gefen Honey, or to taste
handful fresh parsley, for garnish
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place pepper halves on the prepared baking sheet, pressing down slightly on the peppers. Don’t overcrowd them. Spray with cooking spray. Roast for 10 minutes.
Rotate tray, add tomato halves, spray with cooking spray, and continue roasting. After five minutes, add the garlic cloves, also sprayed with cooking spray. Roast for another five minutes, then remove from oven and let cool slightly.
Peel the peppers while still hot. Dice and set aside half of one red and half of one yellow pepper for garnish.
Heat olive oil in a five-quart pot. Add onion, carrot, and sweet potato and sauté for five to seven minutes, stirring occasionally. Midway, add the butter.
Add soup mix dissolved in water, wine, and roasted peppers, tomato, and garlic. Bring to a boil. Lower heat and simmer for about 30 minutes. Blend with an immersion blender.
Add salt and pepper, half and half, and honey and heat for a few minutes. Taste and adjust seasoning if necessary. Garnish with reserved peppers and parsley. This soup can be frozen.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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