Crème of Roasted Pepper and Tomato Soup
This classic soup is just what a grilled cheese needs for a tasty lunch, or dress it up with a variety of toppings for a lovely first course.
INSTRUCTIONS
Roast bell pepper directly over flame on the stovetop or under the broiler in the oven, turning often with tongs until charred on all sides. Place in a paper bag and let rest for two minutes. Remove from bag, and slide off burnt skin. Remove stem and seeds, and chop. Set aside. In a large 4-6 quart Dutch oven or heavy bottomed saucepan, cook bacon over medium heat, until its fat renders and bacon is crisp, about 15 minutes. Remove half of rendered fat and discard. Add butter, and increase temperature to medium-high. Add garlic, onion, and carrot, and cook, stirring, until soft but not caramelized, about 5-6 minutes. Add roasted pepper and tomato paste, and cook, stirring, until it begins to caramelize slightly on the bottom of the pan, about 2 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock and use a wooden spoon to scrape any brown bits off the bottom of the pan. Add thyme, bay leaf, and tomatoes, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and blend in batches—be careful, hot soup will expand when blended so do not fill blender more than half full! Return to saucepan, and stir in cream if using. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
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