7
Submitted by Sharlene~W
"This winning recipe (combined with Recipe #193692) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about the and I know why. Delicious!"
photo by mommyluvs2cook 
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
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ingredients
- 3 red bell peppers
- 1⁄4 cup olive oil
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 large red onion, finely chopped
- 1 (40 ounce) can tomatoes with juice
- 1⁄2 cup basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar (mentioned in video on website, but not included in written recipe)
- 2 cups heavy cream
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directions
- Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
- Remove from bowl and remove skin, seeds and stems.
- In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
- Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
- Add heavy cream and mix until well combined.
- Serve warm.
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Reviews
-
This is an amazing soup! I used my stick blender to blend this up right in the pot. It's so creamy and has great flavor! YUM!
mommyluvs2cook
-
I like bell peppers ok, but they are not my fav food. This soup has become one of my fav's. It is sooooooooo good. So glad I found the recipe on line as I had had it already at TGIF's. It will leave people asking how did you make that. I used the tube of basil you can get in the produce section, and it worked great & is very fresh tasting too. I just squeezed alittle in & kept tasting to get the right amount. GREAT RECIPE, and I am not a bell pepper lover, just like them ok.
RETROBGDAY
-
I used my immersion blender for this so I wouldn't have to process muliple batches. It worked fine but wasn't as smooth as it probably should be. Next time I'll make the extra effort and use my food processor.
-
I gave this 4 stars because as written the flavors weren't as bold as we like them. So I added a bit of white wine, garlic pepper, a total of 8 packets of splenda, 3 1/2 cans (14.5 oz) tomatoes (with garlic, onions, and basil) and substituted half and half for the cream, and I didn't have any celery...that made this a 5 STAR!!!
lovesgoodfood
-
I am always looking for something that my vegetarian and men will all enjoy and this fits the bill to a "t":) I lightened this recipe for the Make It Healthier game. The soup and sandwich were very good, so I am convinced that the full fat version would be a 10 star rating:) Thank you for posting a wonderful recipe.
WiGal
see 2 more reviews
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
- 366 Followers
- 551 Recipes
- 12 Tweaks
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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