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Heat broiler and roast peppers to blacken skins all over, remove to a bowl and turn heat to 450°F. Cover peppers and cool to handle, then peel, seed and chop the peppers.
Line a baking sheet with foil and parchment and arrange the tomatoes on it. Spray with EVOO, season with thyme, salt and pepper and roast 20 to 30 minutes at mid oven until they slump and brown.
Meanwhile, in a soup pot over medium heat, melt butter and add onions, celery, carrot and garlic, season with salt and pepper, then cover and sweat 10 minutes, stirring occasionally. Add paste and stir a minute more, add vermouth or drizzle and the roasted peppers and tomatoes. Add the passata, stock and rice, then tear the basil and wilt into soup. Bring to boil and reduce to simmer. Let simmer until the rice is cooked through. Using a stick blender, puree the soup and adjust seasonings.