A New England soup recipe, great for fall.
For over a year, I kept asking to share the "secret" recipe of Red Raven's Roasted Red Pepper Tomato Soup. Not even the TV show Phantom Gourmet was able to get a sneak peek at this amazing delicious soup recipe, but one night, after another request, the owner and chef finally said yes! Did I. mention The Red Raven, in Acton, MA serves theirs with a gourmet grilled cheese sandwich?
Red Raven’s Spicy Oven Roasted Tomato Soup By: Executive Chef: Dean Szablewski
Roma Tomatoes -5 Large
Whole Peeled Garlic Cloves -5
Fresh Fennel 4oz
Red Bell Pepper -2
Red Jalapeño -1
Extra Virgin Olive Oil – 3 Cups
Sugar – ¼ Cup
Fresh Herb Sachet –Collect Basil (2 Full Sprigs), Thyme (8 Sprigs), Bay Leaves (2), Black Pepper Corn (1TBS), Red Pepper Flakes (1/2 TBS), Coriander Seed (1/2 TBS), Fennel Seed (1/2 TBS) and wrap in cheese cloth, close tightly with kitchen twine
Kosher Salt (To Taste)
Preheat oven to 325 degrees and combine Roma tomatoes (halved), Whole Garlic, Fennel, Red Bell Pepper (Cleaned and Sliced), Jalapeño (Cleaned and Sliced), EVOO (Extra Virgin Olive Oil), Sugar & Herb Sachet into a pan deep enough to comfortably hold all ingredients. Cover with plastic wrap and aluminum foil and roast for 1.5 hours. Remove pan and carefully remove plastic and aluminum foil (there will be steam), return to oven and continue roasting uncovered for 30 minutes. To finalize the soup, remove the herb sachet and blend until smooth with a Vitamix food blender or other high power blender. Soup should then be strained with cheesecloth or fine mesh strainer. At this point you can add Kosher Salt to taste.
Previously published in the 2015 Fall issue of New England Fine Living Magazine