It looks like we probably have a few “soup” days left before spring fully hits the valley.
This one is my favorite and let’s let the kitchen do the work. The labor of this dish is cutting up the veggies to roast in the oven. Then you let the oven tenderize and bring out juices and flavor in your veggies and put it all in a food processor.
I have done a version of the soup many times based on what I have on hand. I love tomato soup and I really love red pepper in it. I only had organs for this recipe, and while not as sweet, they did the trick. I do like a little heat so if I have peppers, I will throw those into the mix, or I’ll use cayenne or hot sauce.
I prefer fresh garlic and Vidalia sweet onions but again, I cook with what I have on hand. I did have the sweet onions but no fresh garlic to roast, so I threw minced garlic into the food processor.
Adapt this recipe to your taste buds. If you don’t like heat, you can leave it out completely. Or if you’re the only one in your household that likes heat you can add some hot sauce to your separate bowl. I will, of course, recommend enjoying it with grilled cheese.
You can dip that into it or do what I do and rip them up into “croutons” and eat one with each bite!
Ingredients:
- 6 Roma tomatoes
- 2 red bell peppers
- 1 poblano pepper(mild) or 1 jalapeño pepper(hot)
- 1 sweet onion
- 2-3 garlic cloves
- 2 tbsp olive oil
- 1 tbsp basil
- 1/2 cup of parmesan cheese
- 1/2 cup Heavy whipping cream
- 1 cup of chicken broth
- 1 tsp salt
Directions:
- Chop up veggies into large slices and place in bowl.
- Add garlic, basil and olive oil and toss to coat veggies.
- Pour the bowl full on a parchment lined baking sheet and spread evenly.
- Bake on 400 for 25 minutes.
- Take out of oven and let cool for 5 minutes.
- Add them to a food processor with cheese, broth, cream and salt.
- Combine for 1 minute.
- Heat and serve with more cheese or sour cream or grilled cheese croutons etc.
