Roasted Tomato And Red Pepper Soup; Winter White Bean Soup - Cuisinart CSB-300C Instruction And Recipe Booklet

Roasted Tomato and Red Pepper Soup

Simple to prepare – this soup can be enjoyed hot or cold.
Makes about 5 cups (1.25 L)
4 large red peppers, about 2½ pounds (1.1 kg)
5 large plum tomatoes, about 1½ pounds (680 g)
1 large shallot, peeled
4 large garlic cloves, crushed
1 cup (250 ml) chicken broth low sodium
¾ teaspoon (3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1. Preheat oven to 425°F (220°C).
2. Put the peppers, tomatoes, shallot and garlic on a lined baking sheet
and place in the oven. Roast for about 45 minutes, until all vegetables
are slightly charred.
3. Transfer peppers to a stainless bowl and cover with plastic wrap, allow
to sit for about 30 minutes to steam and loosen the skins. Remove
and discard the pepper skins and seeds. Remove the skins and core
of the tomatoes.
4. Put the roasted vegetables in a saucepan. Using the blending shafts,
select Speed 5 and blend to purée. Stir in the chicken broth, salt and
pepper and turn heat onto medium. Heat soup until hot.
5. Remove from heat and blend again on Speed 5 for about 1 minute
until completely smooth.
6. Taste and adjust seasoning and texture as desired.
Nutritional information per serving [about 1 cup (250 ml)]:
Calories 68 (11% from fat) • carb. 13g s• sugars 8g • pro. 3g • fat 1g
• sat. fat 0g • chol. 5mg • sod. 389mg • calc. 20mg • fiber 4g
A rich and creamy soup, serve with a nice crusty loaf of breads.
Makes about 6 cups (1.5 L)
4 slices bacon, finely chopped
1 garlic clove, peeled
1 medium onion, cut into 1-inch (2.5 cm) pieces
1 celery stalk, cut into 1-inch (2.5 cm) pieces
1½ teaspoons (7.5 ml) olive oil, divided
½ teaspoon (2.5 ml) kosher salt, divided
1 tablespoon (15 ml) dry white wine, or vermouth
2 cans [15.5 oz (439.4 g)] cannellini beans drained
or [1 pound (454 g)] dried, soaked overnight*
1 rosemary sprig

Winter White Bean Soup

35