September Soup


Excellent tomato vegetable soup  This recipe serves


  • 9 whole plum tomatoes, quartered lengthwise
  • 3 whoe red bell peppers, quartered and seeded
  • 2 red onions, trimmed and cut into 8 wedges Onions, red
  • 2 cloves garlic, quartered lengthwise Garlic, raw
  • 1 tsp kosher or sea salt
  • freshly ground black pepper Spices, pepper, black
  • 1 tsp paprika Spices, paprika
  • 1 tsp chopped fresh thyme Spices, thyme, fresh
  • 6 large fresh basil leaves, chopped Spices, basil, ground
  • 1/3 cup extra virgin olive oil Oil, olive, salad or cooking
  • 2 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/4 cup heavy cream Cream, fluid, heavy whipping


Step 1

Heat the oven to 450F. Place the tomatoes, peppers, onions, and garlic in a single layer in a large roasting pan.

Step 2

Sprinkle with the salt, pepper, paprika, thyme, basil,and drizzle with the olive oil.

Step 3

Toss to coat the vegetables with spices and oil.

Step 4

Roast for 45 minutes, turning every 15 minutes. Remove from oven and let cool for 10 to 15 minutes.

Step 5

Purree the vegetables with the broth in batches until smooth.

Step 6

Transfer the puree to a saucepan and cook over low heat. Stir in the cream and heat the soup until warmed through but not boiling.


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