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This has become one of my standard soups that is mostly a way to use up all the bits and pieces of veg that are starting to wilt or soften a bit beyond their peak. It’s a perfect last-minute dish that is tangy and rich, while being bright and light enough to accompany your favorite grilled cheese, or simply to dunk some toast while you wait out the spring rains.
The flavors are “rustic” in that we lean into the large uneven chunks of veg with more surface area to roast and get nice burnt edges. As they roast, the onions and garlic sweeten while the peppers get a deep earthy flavor. Then, add all the ingredients into a blender with olive oil, vinegar, a sprinkle of salt and a squeeze of fresh lemon that brings it all together elegantly.
Roasted Pepper and Tomato Soup
- Add all of the ingredients into a heavy pot on medium high heat, with enough olive oil to coat the bottom. Adjust heat so the pot is sizzling, but not smoking. Scrape and even out the veg in the pot, then let cook til edges begin to brown, and some spots almost blacken.
- Once the veg has softened, and there is an even amount of roasted edges, turn off heat and let cool for a few minutes.
- Add all veg into a blender with approximately ¼ cup extra virgin olive oil and 1 tablespoon balsamic or sherry vinegar; run until you get the texture you like.
- Add 1 tsp coarse salt, and another pinch of fresh parsley.
Tip: High heat and burnt edges on the vegetables are key to really getting some depth in flavor.
Scoop into bowls, drizzle olive oil, add a squeeze of fresh lemon and sprinkle some salt and coarse black pepper. You can keep it vegan or add some cheese – grate in some parmesan or sprinkle some crumbled feta or cotija over top if you’re feeling jazzy – then enjoy!