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This recipe requires a lile paence, but it is well worth the eort! Try roast-
ing your fresh tomatoes and peppers in the fall and freeze them – then this
soup will be quick and easy all winter long!
4 red bell peppers, halved & seeded ¼ c. olive oil
6 medium plum tomatoes, halved 1 t. salt
4 large cloves of garlic, peeled ½ t. black pepper
½ large onion, sliced ¾” thick ¼ t. dried rosemary
fresh herbs, to taste (oponal) 1 can (14 oz.) vegetable broth
1. Preheat oven to 425°.
2. Place the peppers and tomatoes (skin sides down) in one layer in an oven
safe pan. Add the garlic and onion. If you have some on hand, add a few
leaves of any fresh herbs at this me – basil, oregano, thyme, etc. Drizzle
all with olive oil. Roast for 45 minutes.
3. When nished, remove the pan from the oven and cover with aluminum
foil for 20-30 minutes (to help steam the skins loose).
4. Remove the foil, and use a paring knife to scrape loose the charred skins
from the peppers. Drain any olive oil and juices into a large pot. Toss
the peeled peppers in the pot too. Don’t worry if there are bits of
skin that are too dicult to remove.
5. Next use a spoon to scoop out and discard the tomato seeds. Again, drain
excess olive oil and juice into the pot. The tomato skins should slide o
easily. Add the peeled, seeded tomatoes to the pot.
6. Add the garlic, onion and excess olive oil from the roasng pan to the pot
(and any herbs if used).
7. Add the salt, pepper, rosemary and broth.
8. Cover and bring to a boil. Reduce to a simmer for 5 minutes.
9. Turn o heat and remove the cover. Using an immersion blender on high,
carefully puree all together, unl smooth. Add more salt & pepper to
taste.
Serves 4
