I’m seriously questioning why on May 11 it’s still soup weather, but alas, it definitely is. As I sit here writing this, there is a blanket of snow on the ground and it’s mighty cold outside.
I’m a bit disappointed in the weather today, but I am certainly not disappointed in the lovely roasted tomato and red pepper soup that I had for lunch. The roasting vegetables in the oven warmed my home, and the soup warmed my body and improved my attitude. The depth of flavor that results from roasting tomatoes, red peppers, onions, and garlic, all covered in herbs, is outstanding. This soup is also very healthy and filling – and just perfect for a cold day.
6-7 roma tomatoes, quartered
1 red onion, sliced
2 red bell peppers, sliced
4 cloves of garlic, whole (skins removed)
2 tsp. thyme
2 tsp. oregano
2 tsp. basil
2 Tbsp. olive oil
1 ½ c. chicken or vegetable broth
2 Tbsp. tomato sauce
2 tsp. sugar
Salt and pepper
Top with cream, Parmesan, basil and/or fresh parsley
Preheat the oven to 375 degrees.
Place all of the vegetables on a lined baking sheet and rub olive oil all over them. Season with thyme, oregano, basil, salt, and pepper. Bake for 25 minutes, or until vegetables are soft.
Remove the veggies and allow them to cool a bit. Add the veggies, broth, tomato sauce, and sugar to a food processor and process until smooth. Season with salt and pepper. Pour the soup into a pot, heat through, and serve.