Ingredients
1 roasted red pepper
1 ounce chopped shallots
6 ounces diced onions
4 ounces diced celery
9 ounces diced carrots
2 teaspoons minced garlic
4 ounces olive oil
2 ounces butter
2 pounds fresh tomatoes
1 ounce tomato paste
1 pound crushed tomatoes
1 tablespoon honey
2 ounces white wine
1 quart water
Salt as needed
White pepper as needed
1 tablespoon chopped fresh dill
Avocado for garnish

Method

1. Roast red pepper on stove, then clean and cut in large dice.
2. Sweet onions, garlic, celery and carrots in the olive oil and butter until transparent.
3. Deglaze the pan with white wine and let reduce. Add remaining ingredients and let simmer.
4. Puree with hand blender and adjust seasoning.
5. Garnish with chopped dill and avocado.

Chef Shawn Loving

Tomato and Red Pepper Soup

Meatloaf Turnover
Fill with leftover meatloaf; use dough purchased at the store, for convenience. After baked, baste with butter for extra sheen and depth of flavor.

Peach Turnover
Fill with dried peaches and preserves; use dough purchased at the store, for convenience.

Privacy Policy | Legal Notices | Copyright 1999-2008 Detroit Public Television