If you haven’t heard, it’s hurricane season.
After suffering an earthquake earlier in the week, the East Coast is now being hit by the fury of Hurricane Irene. It’s been quite a while since we’ve had a legitimate hurricane in the region, and the fear that the storm has instilled in the area’s residents was, quite frankly, a bit unexpected on my end. The lines at the grocery stores were ridiculously long, and I was quite glad that I’d gotten most of my shopping done earlier this week. The one thing I could not find, however, was a flashlight. That being said, I was able to grab one of the few candles left at CVS along with a pack of lighters so, if I lose power, I at least have that! It’ll be interesting to read casebooks by the glow of candlelight; somehow, I don’t think it’ll make them more romantic.
Whenever there’s stormy weather I instinctively reach for a bowl of soup. Now, I am not much of a soup person, and, when I have soup, I like it to be full-bodied (no weak broth for me, please!). But here’s another Rosemary-confession: I am not much of a tomato person. So the fact that one of my favorite foods in the world is tomato soup? Defies reason.
I love a good tomato soup; it just tastes so homey and comforting. This one was particularly quick and easy, but what makes it super good is the fact that it features a red pepper. I just happened to have one on hand and decided to throw it into the mix for the heck of it. I really think the pepper brought out the best in those tomatoes, because this soup is a delicious, and I can see it becoming a staple in my kitchen!
Happy eating and, to all of you on the East Coast, stay safe!!
Roasted Tomato and Red Pepper Soup
- 5-Roma tomatoes, cut into wedges
- 1 red bell pepper, cut into 1-inch planks
- ¾ onion, cut into ½ inch slices
- 5 cloves garlic with the skins on
- 1 tablespoon kosher salt
- 2 tablespoons EVOO
- ½-¾ cup low-sodium vegetable broth
- 1 teaspoon black pepper
- Preheat your oven to 350 degrees F.
- Remove most of the seeds from your tomato wedges. This will make your soup much smoother.
- Transfer your tomatoes, onion, and red pepper to a large,rimmed baking sheet. Sprinkle with you kosher salt and drizzle with the olive oil. Toss together with your hands and spread out in a single layer. Arrange your garlic cloves around the baking sheet, making sure that the skins are still on.
- Transfer to the oven and bake for 40 minutes to an hour or until the tomatoes are reduced by about half in size. Toss about halfway through cooking and keep a close eye on your garlic. If the garlic starts to ooze, remove it from the oven and set aside until the rest of the vegetables are done.
- Remove the skins from the garlic. Place about half of your tomato mixture into a blender along with some of the garlic. Blend until there are no large chunks left, then transfer to a pot. Repeat with the remaining vegetables and garlic.
- Place your pot on the stove over medium heat. Add in your broth; add more or less broth depending on the consistency that you like for your soup. Heat until the mixture starts to boil, then reduce to a simmer and cook for five minutes.
- Remove from the heat and served with a grilled cheese sandwich or some toasted bread.