Roasted Tomato, Red and Yellow Bell Pepper Soup
This is one of my favorite soups and one of the healthiest meals I make. In fact, I make this soup at least 2-3 times a month. This is dinner – no meat or starch is needed. I like to match it with the white northern Rhone Valley grape varietal, Viognier. Gaillard’s Condrieu from France and Calera’s viognier from California are my two favorites.
Ingredients (there are no exact measurements to this soup. You may add more or less of any individual ingredient):
3 – large, ripe tomatoes
2 – red bell peppers
2 – yellow bell peppers
1 – yellow onion,
1 – jalapeno (depending on how spicy you like your food, you may remove the veins to reduce the heat level)
2 – cloves garlic
2 Tbsp of heavy cream (this soup is slightly acidic and the cream balances-out the acid and adds a nice mouth-feel. Note: Add the heavy cream to the pot just before serving.
Sea salt to taste.
This soup is so flavorful that additional seasoning isn’t really needed.
Turn-on Broiler to high setting.
Cut-up all ingredients and place on a foil lined backing tray. Liberally coat with a good quality extra virgin olive oil and sea salt. Rub thoroughly to coat all vegetables.
Place tray on top rack, under broiler. Broil until desired char is achieved on vegetables. The charring process adds another layer of flavor and , to me, is a mandatory step. This process may take up to 20 minutes.
Scoop vegetables into a blender and blend until creamy. Heat the soup over low heat for 15-20 minutes. This will help to meld flavors and to make sure any raw vegetable flavor to gone. Serve and bon appetit.
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