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Nutrition Facts
Serving Size 1 (292g) Recipe makes 8 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 338
Calories from Fat 262		(77%)
Amount Per Serving		%DV
	Total Fat 29.2g	44%
	Saturated Fat 14.7g	73%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 341mg		14%
Potassium 584mg		16%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 3.6g	14%
	Sugars 11.6g
Protein 3.2g		6%
detailed view... how is this calculated?

Smokin' Fire Roasted Red Pepper Soup

Recipe #193721 | 45 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Nov 4, 2006

This winning recipe (combined with Bada Bing Betty's Tuscan Portobello Melt (Grilled Cheese Sandwic) 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!

SERVES 8 (change servings and units)

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

Directions

1
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.
2
Remove from bowl and remove skin, seeds and stems.
3
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.
4
Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
5
Add heavy cream and mix until well combined.
6
Serve warm.

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Featured Reviews for This Recipe

From: Chef #491387

On May 3, 2007

This is so so good. I first ate it at Friday's and found out that it was a top chef recipe! So I hunted it down so I could make it myself!!! YUMMY.

1 person found this review helpful

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From: Manami

On Nov 6, 2006

Hi Sharlene~W, what a great dish! We loved the soup, what a fantastic dish. Served it with Tuscan Portobello Mushrooms, posted the recipe, and waiting in the queue for release; the one Betty made to serve with soup. I love roasted peppers and it was very smooth & not too creamy. Didn't inlcude the basil, personal preference; however, we did use Italian seasoning(more forgiving). Thank you so mcuh for posting this recipe, we all loved it, Diane

1 person found this review helpful

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From: lovesgoodfood

On Jun 18, 2008

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!!!

1 person found this review helpful

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From: WiGal

On Jan 10, 2008

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.

1 person found this review helpful

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