Two 9-inch round layers of decadent, chocolatey cake are produced by this Wellesley fudge cake recipe. Frost with thick icing of your choice, such as fudge.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 6 |
Ingredients
- 3 medium red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 large tomatoes – peeled, seeded and chopped
- 2 teaspoons paprika
- 1 ½ teaspoons dried thyme
- ⅛ teaspoon white sugar
- 6 cups chicken broth
- 1 pinch ground cayenne pepper
- 1 dash hot pepper sauce
- salt and pepper to taste
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 6 tablespoons sour cream (Optional)
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with foil.
- Cut peppers in half and remove stems, seeds, and membranes. Place peppers onto the prepared baking sheet with the cut-sides down.
- Broil in the preheated oven until skins are blackened, 5 to 6 minutes. Remove from the oven and transfer peppers to a paper bag. Seal the bag and let rest for 15 minutes. Remove from the bag and rub to remove peels, then chop and divide into two equal portions.
- Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes, 1/2 of the peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.
- Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.
- Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.
- Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.
- Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes. Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.
- Ladle into six bowls and top each with 1 tablespoon sour cream.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 812 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Had a surplus of ripe tomatoes and red peppers — in a Canadian Winter, ironically!! Excellent soup for supper. Only change was to add 2 Tbsp lemon juice (to taste.) Update: be judicious with the lemon — maybe 1 Tbsp.
I have been making this recipe 3+ times a year for about 6 years, everyone always raves about it. There are a few tricks I use: 1. If you can find them use the longer sweet red peppers, they roast better than round bells 2. Add an extra tomato 3. For taking the skins off make an x at the bottom of each tomato, quickly blanch them for about 45 seconds and submerge in ice water, peels should come right off. 4. Forget about holding some back the texture is nicer if it’s all pureed 5. If you can get it, creme fresh is nicer with this than sour cream
A wonderful flavor blend. added old bay and some hot sauce. Will make again!
it would be easy to buy the roasted peppers in the jar but the flavor would be missing. the hand blender shortened time
Incredibly amazing…wasn’t sure if I’d like it as I’m not a huge fan of bell peppers in stir fries and fajitas etc. Something about it being roasted though was mind blowing. I roasted it in the toaster oven to save energy. Instead of tomato sauce, I used fresh tomatoes from my garden; I also left all the skins on everything and it was amazing and hearty.
This s restaurant quality soup. My husband and I both loved it. It will become a regular in my rotation and I look forward to serving to company. I followed advice from the other chefs and used a jar of Italian roasted red peppers and no salt canned tomatoes ( there is enough spice without the added salt) and left out the hot sauce as I used 1/8 tsp of cayenne. I also added 1 1/2 cup milk at the end vs the sour cream for more creaminess. However, you could leave it out completely too. I only added so that it wouldn’t be too spicy for my 4 year old and she gave us a big thumbs up. That is success with a picky 4year old. Thank-you for sharing.
Awesome recipe.
I love this, and it’s one of my staple vegetarian soups, where I will substitute vegetable stock instead of the chicken stock. However, it always takes me a _lot_ more than 25 minutes to evaporate the tomato juices. This takes a bigger time investment than many other meals I will typically make for myself.
It’s a really good soup. I took everyone’s advice and added more peppers. As for the tomatoes, I also roasted them in a separate pan with some olive oil and balsamic vinegar. Finally, I didn’t add use the roux, I just used less stock at the beginning to make a thicker soup.
Did I make the same soup as everyone else? This soup tasted more like the base of a minestrone than tomato soup. I think part of the problem is that it calls for too much chicken broth which overpowers the tomato. Way too much work for a mediocre soup.
Was great to use up tomatoes at harvest to enjoy in winter. Freezes well and was just as good reheated!
I didn’t change a thing and it was delicious!
Love this soup. I made the same changes as some others for the sake of convenience; used a can of crushed tomatoes, jar of red peppers and added cornstarch instead of the roux. I also froze it into individual baggies which I laid flat in the freezer. Looking forward to my lunch for a while.
Love this soup. I made the same changes as some others for the sake of convenience; used a can of crushed tomatoes, jar of red peppers and added cornstarch instead of the roux. I also froze it into individual baggies which I laid flat in the freezer. Looking forward to my lunch for a while.
I mixed it up a bit and roasted 5 peppers, added 1 can of seasoned tomatoes as well as 2 fresh chopped tomatoes, chilli flakes and 3 instead of 2 garlic cloves. I added one can of coconut milk at the end and it was amazing. I’ll be making this again.
Great soup
I pretty much followed the recipe but I roasted all the veggies including the tomoatoes and onion (and garlic for a short time) and blended everything together at the end instead of separating it. I added some homemade tomato paste and a little butter when blending it. It tasted like a restaurant tomato soup, I will definitely make this again.
This recipe was a huge hit! I made it using peppers and tomatoes from my garden. I also used some “sweet with heat” peppers from my garden and omitted the hot sauce and cayenne pepper. Wonderful!
I liked this a lot. I wish I could have given it 4.5 stars because I ranked it a 4 since I was going for more of the red pepper taste; hubby thought it was the best he’d ever had. I followed the recipe as it was, using about 2/3 regular tomatoes and the rest Roma. For the hot sauce, I used a dash of Sriracha. Be forewarned: this is a tad labor-intensive. Next time, I’ll make a double or triple batch and try freezing it.
Turned out great – did use the petite cut tomatoes.
I use tomatoes and peppers out of my own vegetable garden, and it makes this soup truly amazing in flavor! I make a double recipe, and freeze it and eat it throughout the winter. It’s a bit of work to roast and peel the veggies, but very worth it.