This soup puts juicy-sweet summer tomatoes to good use. The more flavorful the tomatoes- the better the soup. Roasting the fresh ingredients takes the flavor to the next level. Adding in a half a cup of your favorite fresh herbs takes it even further. Serve hot or at room temperature. Keep it light, or add a soupçon of cream for a taste of luxury.
- 2 sweet peppers, seeded and coarsely chopped
- 1 large sweet onion, sliced into half-moons (Vidalia’s are great)
- 4 crushed garlic cloves
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 cup snipped fresh herbs-of-choice (basil and oregano are particularly delicious–planning on trying tarragon next)
- 2-3 cups vegetable broth, divided
- 1 teaspoon sugar
- 1/4 cup light cream or half-and-half (optional)
- Salt and pepper, to taste
1. Preheat oven to 450° Evenly spread first four ingredients between 2 baking trays (ensuring the tomatoes are cut-side down). Douse each vegetable-strewn baking tray with a tablespoon of olive oil. Sprinkle both trays with salt. Place in oven for 20-25 minutes, or until the tomatoes begin to blister, the onions caramelize, and the peppers blacken around the edges.
2. Remove from oven. Transfer the first tray of roasted veggies and one cup of broth to a blender or food processor. Cover and blend or process until smooth. Transfer to a large saucepan or stockpot.
3. Repeat process with the remaining roasted veggie baking tray, the fresh herbs, and another cup of vegetable broth.
4. Cook over medium heat for 8- 10 minutes, add more broth to thin out the soup if necessary. Stir in sugar and cream. Adjust seasonings to taste.
Makes 6-8 servings