Monday, October 17, 2005

Since I missed recipe Wednesday, here's a nice soup I ran across last week. It'll be dinner tomorrow night.


2 lbs tomatoes
3 large bell peppers
2 small onions (sliced thickly)
4 garlic cloves (unpeeled)
1/2-3/4 cup heavy cream
1 T sugar
salt pepper

Place the tomatoes, peppers, onions, and garlic in a broiler pan and roast them under the broiler for 5 minutes or until the tomatoes and peppers are blackened on one side; flip the vegetables and broil for another 4-5 minutes. Let cool. When the vegetables are cool enough to handle, slip the skins off the tomatoes, peppers, and garlic, and take the seeds out of the peppers. Put all the vegetables in a blender (you might need to do 2 batches) and puree until smooth. (you can press it through a sieve if you want it really smooth, to remove all the seeds and bits of stuff)

Pour the puree into a saucepan and simmer over the stove. Add sugar, then stir in the cream a little at a time until you get a nice light cream-soup consistency. Season with salt and pepper. Serve with cheese croutons.

CHEESE CROUTONS: Slice a baguette into thick slices and top with freshly grated romano or parmesan cheese. Toast in a toaster oven (or a regular oven, but I don't know what temp) till browned.

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