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Roasted Tomato Soup 6 cups low-salt chicken stock (1.5 L) |
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In a large soup pot heat the chicken stock. Tear up the
Italian bread and add to the stock.
Prepare the vegetables for grilling. Core and seed the red pepper halve and
seed the Roma tomatoes and chop the onion. Put all vegetables into a big bowl
drizzle with olive oil and season with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat,
300°F/150°C (5 steamboats). Place the vegetables on the grill and cook for 6-7
minutes, turning once. The skins of the vegetables should char and blister.
Remove the vegetables from the grill. Remove the skins of the peppers and
tomatoes and roughly chop. Place grilled vegetables in a large bowl and add the
diced celery, garlic, basil and balsamic. Season with salt and pepper,
Add the mixture to the soup pot on the stove and
simmer for 30 minutes.
After 30 minutes take the soup off the heat source.
Place a large sealable plastic bag full of ice into the soup. This is to cool
the soup down. Once cool, remove ice, cover and refrigerate.
When ready to server, puree with a hand wand and adjust seasoning to taste.
Yield: 6-8 servings
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