Roasted Tomato and Red Pepper Soup
Ingredients
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1½ pounds heirloom tomatoes
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¾ cup sliced onions
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⅓ cup sliced potatoes
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2 tablespoons sliced garlic
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1½ cups sliced red bell pepper
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
Tools
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strainer
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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liquid measuring cup
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pot
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immersion blender
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June Oven
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Preferences
Slice the tomatoes
Slice the stem end off of the tomato and discard. Continue slicing the tomato into ½”-thick slices. Repeat with all tomatoes.
1½ pounds heirloom tomatoes
chopping board
knife
Add the other vegetables and season
Spread the onion slices, potato slices, if using, and garlic in the June Pan in a single layer. Arrange the tomato slices in a single layer over the other vegetables. Scatter the sliced peppers over the tomatoes. Drizzle the oil over, then add the salt and pepper.
¾ cup sliced onions
⅓ cup sliced potatoes
2 tablespoons sliced garlic
1½ cups sliced red bell pepper
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes
June Pan
measuring cups
measuring spoons
Roast the vegetables
Place the vegetables on the middle shelf of the June Oven. Roast 47 minutes, until the vegetables are tender and the edges of the peppers are a bit charred. June will notify you when the vegetables are ready.
June Oven
Add the water or broth
Set a large pot over medium-high heat and add the water or broth. When June notifies you, remove the vegetables from the June Oven and scrape them into the pot. Bring the soup to a boil, stirring occasionally.
liquid measuring cup
spatula
pot
Blend the soup
If using an immersion blender, blend directly in the pot until the contents are smooth. If using a blender, carefully transfer the broth and vegetables to a blender in batches and blend the soup until smooth. If desired, strain the blended soup through a fine-mesh strainer for the smoothest texture.
immersion blender
strainer
Season and serve the soup
Stir in the brandy, if using, and add brown sugar, salt and pepper to taste. Ladle the soup into serving bowls and serve hot, or chill and serve cold.
black pepper
1 teaspoon light brown sugar
salt
1 teaspoon brandy
