Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream

Name: Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream
Yield: Makes 6 servings
Ingredients: 3 tablespoons finely chopped shallots; 1/2 teaspoon dried thyme, crumbled; 1 tablespoon unsalted butter; 6 yellow bell peppers, roasted (see Note) and coarsely chopped (about 6 cups); 1 1/2 cups low-sodium chicken broth, plus more as needed; 1/4 cup heavy cream; Fresh lemon juice; 3 pounds plum tomatoes, quartered lengthwise; 3 large garlic cloves, unpeeled; 3 tablespoons finely chopped shallots; 1/2 teaspoon dried oregano, crumbled; 1 tablespoon unsalted butter; 1 1/2 cups low-sodium chicken broth, plus more as needed; 1/4 cup heavy cream; Fresh lemon juice; 3 serrano chiles or jalapeños, seeded and finely chopped (wear rubber gloves); 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 1/2 cup crème fraîche or sour cream

November 7, 2012

This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl—try each one separately, but be sure to stir them together to get the full experience.

Recipe notes

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