Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 4 large tomatoes, roasted and peeled
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups stale bread, cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, skin side up.
3. Cut the tomatoes in half and place them on the same baking sheet, cut side up.
4. Drizzle the vegetables with olive oil and season with salt and pepper.
5. Roast the vegetables in the oven for 30-40 minutes, or until they are soft and slightly charred.
6. Remove the vegetables from the oven and let them cool.
7. In a large pot, heat the remaining olive oil over medium heat.
8. Add the chopped onion and garlic and sauté until the onion is translucent.
9. Add the roasted vegetables and chicken or vegetable broth to the pot.
10. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
11. Add the stale bread cubes to the pot and stir well.
12. Let the soup cook for another 10 minutes, or until the bread has absorbed the liquid and the soup has thickened.
13. Use a blender or immersion blender to puree the soup until it is smooth.
14. Season the soup with salt and pepper to taste.
15. Serve the soup hot, garnished with fresh basil leaves.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Red bell peppers can be substituted with jarred roasted red peppers.
- Stale bread can be substituted with croutons or fresh bread.
Variations:
- Add a can of drained and rinsed chickpeas for added protein.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- To easily peel the roasted peppers and tomatoes, place them in a plastic bag and let them steam for 10 minutes before peeling.
- Use a high-quality olive oil for the best flavor.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to properly store the soup in the refrigerator to prevent foodborne illness.
- Use caution when blending hot liquids to avoid burns.
Food history:
Panade is a traditional French dish made with stale bread and broth. It is often used as a base for soups and stews.
Flavor profiles:
This soup has a rich and savory flavor, with a slight sweetness from the roasted red peppers and tomatoes.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on its own, or pair it with a side dish for a more complete meal.
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