Tomato soup – growing up, this soup was such a foreign thing to me and one that I figured I would never like. That was until I found out that tomato soup is not something you warm up from a can, but a delightful soup that when made by scratch and a little love would make me smile from ear to ear when enjoyed alongside a fancy grilled cheese.
Long story short, Ben and I were feeling so very under the weather and with sadness enveloping me because I was without my sense of smell and could not taste anything, I needed something to kick myself back into gear. So soup it was going to be. Ben loves tomato soup, so knowing that it would make him happy and feel better, I decided I would make my own version, one that would be more than a bowl of tomatoes puréed with broth. So it was born, my Roasted Tomato & Pepper Soup. A concotion of vine ripen tomatoes paired with sweet mini peppers that when roasted in the oven with delightful herbs created this vibrant soup – yum! Immediately as I ate a spoonful, my senses seemed to come alive and I was happy to welcome the smell of roasted veggies and the bold taste of a thick and hearty soup.
In the future, this will be my “waken-my-senses” soup. Oh and just in case you’re wondering, I added some shavings of parmigiano reggiano to my bowl of hot soup.
- 3 lbs on-the-vine tomatoes, halved
- 1 pint sweet mini peppers
- 1 yellow onion, quartered
- 6 garlic cloves
- salt & pepper to taste
- 1/2 cup olive oil
- 1 1/2 - 2 cups chicken stock
- 3 sprigs of thyme
- Preheat oven to 450 degrees F.
- Fill a 9"x13" baking pan with the tomatoes, peppers, onion and garlic. Sprinkle with salt and pepper; then drizzle the olive oil over the vegetables trying to coat somewhat evenly. Roast for 40 minutes.
- Transfer all the roasted vegetables to a blender, add the chicken stock (as much as you'd like to gain the soup consistency you want) and leaves from the sprigs of thyme. Blend until smooth. Pour the soup into a pot to warm further if needed.