I have mentioned this
before - fall and early winter are my favorite seasons. I love to slurp up hot
soup with my little family when it’s cool outside!
The flavor of the
freshly roasted tomatoes and red peppers in this soup makes it so much tastier
than store-bought. (The cost of red peppers do drop briefly in early fall…take
advantage) Of course you can use the jar of roasted red bell pepper if you are
pressed for time. The croutons are made from sharp cheddar grilled cheese
sandwiches, cut into cubes and served right on top of the soup -- even better than dunking!
Ingredients
12 roma tomatoes,
sliced in half
5 red bell peppers,
roasted and charred skin removed.
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted
butter
2 garlic cloves, minced
1 cup chopped onion
4 cups low sodium vegetable
broth or water
1/2 teaspoon thyme
Grilled cheese sandwich
croutons.
Instructions
Heat the oven to 400°.
On a baking sheet, combine the tomatoes, 2 tablespoons of the olive oil, and
the salt and pepper. Toss the ingredients to coat evenly and spread them in a
single layer. Roast the tomatoes until they are shriveled with brown spots,
about 35 to 45 minutes.
Do the same with the red bell peppers, wait till they
are cool and discard the charred skins.
In a large pot, heat
the butter and the remaining tablespoon of oil over medium heat. Add the garlic
and onion and sauté until softened, about 6 minutes.
Add the roasted tomatoes
with their juice, the broth, the thyme, and the roasted red bell peppers,
including any liquid on the baking sheet. Bring the mixture to a boil, then
reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor
or immersion blender, puree the soup until it's smooth. Return it to the pot. Without letting the soup boil, warm it over medium heat,
stirring often, until steaming. Add salt and pepper, if necessary.
Ladle the soup into
bowls and garnish with Grilled-Cheese Croutons .
Makes about 10 cups
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