Roasted Red Pepper Soup

By Walter Jahncke (of Chat Noir fame)



1 red onion, diced

 2- 12 oz. cans tomato juice

 1 T. olive oil

1 bulb garlic, minced

 1 C. red wine (or stock or water)

 Salt and white pepper to taste

2 lb. red peppers, roasted, peeled, coarsely cut

Fresh basil leaves to taste (about 1 C., loosely measured)

 1 lb red tomatoes, peeled and cut coarsely

1 T. balsamic vinegar



Water as needed




1.  To roast the peppers, you want to blister the skins, so you can do that by baking them at 450 degrees for 20 minutes, turning them half way through, or broiling them, turning every 2-3 minutes until the skin blisters. This may also be accomplished by charring them over a gas stove flame or open grill. After charring, put the peppers in a paper bag, closed for 15-20 minutes or longer. You may also just lay a towel over them. When cool enough to handle, peel the skin off the peppers, cut out the core and remove seeds

2.  Sauté the onion in olive oil until translucent. Add red wine, stock or water and simmer for one minute. Add remaining ingredients except basil and vinegar. Simmer about 20-30 minutes, adding the basil the last 10 minutes. Remove from heat and add vinegar. Purée if desired (being careful of hot liquid). Add water to desired thickness.

(Walter says if you like this, it’s from him; if you don’t, it came from a friend.)