Roasted Yellow Pepper & Roasted Tomato Soup w/ Serrano Cream

I love this time of the year!  The farm stands  are overflowing with tomatoes, peppers, basil and more.  I have a tomato plant in my backyard and it seems like all the tomatoes are ripening at once.  So I gather several of them and popped them in the oven with some garlic, salt, pepper and olive oil.  Once roasted, I put them in the fridge and headed to the farmers market to pick up some yellow pepper.  This was the result.


So, the trick for pouring two soups into one bowl and keeping them separated?  For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour  the soups simultaneously into a shallow soup bowl from opposite sides of the  bowl.  The soups have to be the same consistency.  It’s as simple as that!

The recipe is from March 1993 Gourmet magazine.  You can find it here at Epicuious.  I changed out the Serrano peppers for Jalapeno peppers.  I also sprinkled some basil on top.

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  1. Ann says:

    Oh my gosh this is so pretty! I am having the same issue with my deck tomatoes. They are all coming at once but I’m not complaining. I’ll take what I can get! I am always so pleased when I see one of these posts in my inbox. Love them.

  2. Penny says:

    Great idea Penny. Beautiful picture. I bet this will be a company dish in the near future.

    Hugs, Penny

  3. Darla says:

    Our peppers and tomatoes aren’t ripe yet but there is always the produce market. This SOUP recipe is very timely as I’ve recently had some extensive dental work done and soup is what I’m living on.


  4. Beverly says:

    Anything that looks that great must be delicious.

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