Califonia Bountiful
Side Dish

Red pepper and heirloom tomato soup

"You really can't mess up this soup," Kellie Black said with a laugh. "It's a dish you can play with and make your own." For example, use more tomatoes and fewer peppers, or omit the tomatoes entirely and use only peppers.

Chef Kellie BlackĀ 
Mâche, Visalia

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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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