ROASTED RED PEPPER AND TOMATO SOUP
Summer, Fall, Spring, or Winter tomato soup is a favorite. During the tomato off-season I reach to the multiple jars of summer tomatoes I canned in my pantry to create a beautiful soup like this. I must say canning tomatoes is my favorite happiness to see in the pantry. For this soup, I got the end-of-the-season Florida plum tomatoes at the Farmer’s Market.
Serve this hot or cold! Both savory and rewarding.
1 LB. roughly chopped red bell peppers
1 LB. plum tomatoes
1 stalk of celery cut into 3” pieces
1 zucchini coarsely chopped
6-8 cipollini onions
1 cup diced onion
3 garlic cloves, roughly chopped
1 tsp fresh oregano
1/2 tsp red pepper flakes
1 tablespoon pulse flakes *see note
1 1/2 cups filtered water
Fresh basil to serve
Preheat oven to 400F. Line a cookie sheet with parchment paper.
In a bowl, mix the chopped peppers, tomatoes, cipollini onions, garlic, celery, oregano, and red pepper flakes and spread on the baking sheet.
Roast in the oven for approximately 20 minutes.
Remove from oven and let cool 15 plus minutes.
Add to blender with water and blend until smooth.
Pour in a saucepan to heat, or serve room temp or store in fridge.
Store up to 3 days or freeze.