Roasted red pepper soup with grilled cheese

3 servings
1 hour
30 min
Very Easy




  • Directions

    Preheat the broiler

    In a large bowl, toss the tomatoes and red pepper with 3 tablespoons of the oil to lightly coat. Season lightly with salt and pepper. Place the tomatoes, cut sides down, and the bell pepper on a baking sheet and broil until charred and soft.. Remove and place the pepper in a plastic or paper bag, and cool for 10 minutes. Let the tomatoes and peppers sit until cool enough to handle; peel and chop them.

    In a large pot, heat the remaining tablespoon oil over medium-high heat. Add the garlic, red pepper flakes and cook, stirring, until soft and fragrant, about 45 seconds. Add bell peppers, and tomatoes and cook, stirring, for 2 minutes. Add the stock, vinegar, Ragi powder and sugar and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and puree with a hand-held blender. Add the cream and basil, return to a simmer, and cook, until warmed through, 2 to 3 minutes. Adjust the seasoning to taste.

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Very delicious gomy family.od for

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