B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
Menu
(vegan, gluten-free)
This is a proper, grown-up tomato soup! It has great depth of flavor from the fennel, peppers, and thyme. It has a super creamy and rich texture – but it’s actually completely dairy free. This soup is so rich Dustin kept asking me “Are you sure there’s no cream in this?”. As if I’d lie!
Now this soup does require a little more effort than just standing at the stove and stirring, but the end result is so worth it. I love to roast vegetables as much as I can, it really intensifies their flavor. This recipe also calls for homemade roasted red peppers which I think can be intimidating for some home cooks, but I promise they’re so easy to make! This soup is super luscious, savory, and comforting.
Ingredients:
Instructions:
1. Preheat oven to 425 degrees Fahrenheit. Place the peppers on a sheet pan and coat with olive oil. Season the peppers evenly with the 1/2 teaspoon pepper and 3/4 teaspoon of salt. Roast for 35 minutes, turning every ten minutes or so. Then, broil on High for 2-3 minutes, turning every so often, until the peppers are charred on each side. Remove the peppers from the oven and place immediately in a large mixing bowl and cover tightly with plastic wrap or foil. Let the peppers steam in the bowl for 30 minutes- this helps to loosen the skin and make it easier to peel.
2. While the peppers are steaming, place the cut tomatoes, fennel and garlic on 2 sheet pans. Drizzle with enough olive oil to coat. Divide the salt, pepper, and oregano amongst the two pans so each pan of vegetables is seasoned evenly. *I always move the fennel and garlic towards the center of the pan and the tomatoes towards the outer edges. This way the fennel and garlic does not burn and the tomatoes get caramelized. Toss to coat. Roast at 425 degrees Fahrenheit for 30 minutes, flipping the tomatoes halfway.
3. Peel the skin from the flesh of the peppers (sorry if that sounds gruesome) and remove the stem and seeds. *I find it’s easier to do this with my hands instead of using a knife. Be careful as liquid collects inside the pepper as it cooks and steams and it may still be hot. I place the liquid, along with the stems and seeds in a bowl and then add strain some of the liquid back to the finished peppers. You get more of that great flavor and none of the seeds. Set the peppers aside.
4. Coat the bottom of a large pot with olive oil and sauté the onion over medium heat for about 5-7 minutes, or until translucent. Add the thyme and basil and sauté for another 2 minutes. Add the tomato paste and slowly whisk in the stock. Next, add all of the vegetables to the pot. You do not need to cut the peppers, or garlic or fennel as the soup will be blended. Just add everything from the pan, or bowl, to the pot! Simmer for 20 minutes.
5. Blend the soup in batches in a food processor until completely smooth. Return to the pot and serve immediately or reheat when ready to eat.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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