Farm Report

Roasted Red Pepper and Tomato Soup



  • 2 red peppers
  • 8 plum tomatoes
  • 3 cups chicken broth
  • 2 shallots, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground sage
  • Salt, to taste
  • Pepper, to taste


  1. Roast peppers in the oven at 400 degrees F until skin is blackened. Remove from oven and let them rest for 15 minutes, then peel off the skin.
  2. Sautee shallots and garlic in a medium pot for about 5 minutes. Add tomatoes and peppers and cook on high for 15 minutes, until tender.
  3. Add chicken stock and spices, and some chili powder if you like spicy dishes. Bring to a boil, then simmer for 15 minutes. Transfer soup to the blender and puree in batches, or use an immersion blender in the pot.


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