Have you ever tried roasting tomatoes before? If you haven’t (or even if you have), you HAVE to give this soup a try. Rich and filling, it’s filled with hearty flavors that make a perfect late summer or early fall meal. Serve with some homemade crusty sourdough bread if you’re into that kind of thing.
Yield 8-10 servings
2 pounds of mixed tomatoes, halved or quartered if on the larger side
4 large bell peppers, sliced into big pieces
1 head of garlic, outer skin removed
1 teaspoon of sea salt
4 tablespoons of olive oil
1-2 teaspoons of unrefined cane sugar (optional)
Pinch of cayenne pepper (optional)
Preheat the oven to 400 degrees. Lightly grease two large baking sheets with olive oil and set aside.
Divide the halved and quartered tomatoes and peppers evenly between the two baking sheets. Drizzle each with 1 1/2 tablespoons of olive oil and sprinkle liberally with sea salt. Toss to coat and put in the oven.
Put the head of garlic on a piece of aluminum foil and drizzle it with the remaining tablespoon of olive oil. Wrap it up into a little bundle and put it in the oven, too.
Roast the tomatoes and peppers in the oven until soft and beginning to brown, about 25 to 30 minutes. Once soft, remove the garlic from the oven, too.
When the vegetables have cooled off a bit, transfer the tomatoes and peppers to a large blender. Squeeze the roasted garlic out of its skin and put it in there too. Pour in the salt and add a dash of cayenne, then puree until completely smooth.
Dump the contents of the blender into a large pot or dutch oven. Bring it to a boil then reduce the heat to low and cook for 30 minutes. Taste and add a bit of sugar, if necessary. If the soup seems incredibly thick, pour in up to 1 cup of vegetable broth or water.