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Red pepper and heirloom tomato soup

Recipe by:Chef Kellie BlackĀ 
Mâche, Visalia


  • 1 onion, roughly chopped
    2 cloves garlic, chopped
    2 tbsp. olive oil
    3 red bell peppers, roasted (see note)
    3 cups jarred diced heirloom
    tomato blend (see note)
    1 cup dry white wine
    6 cups chicken stock
    Salt, to taste
    Optional garnishes: cilantro, diced avocado, grilled shrimp or toasted crostini


In a large skillet, sauté onion and garlic in olive oil until translucent, 3 to 5 minutes. Add peppers, tomatoes and wine; simmer, uncovered, for 10 minutes. Add stock and simmer an additional 10 minutes. Puree soup using a hand blender or puree in batches in a blender. Strain, season to taste with salt and reheat. To serve, pour soup in a shallow bowl and add optional garnishes in the center.

Notes: Use your favorite method of roasting peppers. Any fresh or jarred tomatoes will work, although Black prefers Pink Oxheart tomatoes.

Serves 4 to 6

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