Tuesday nights is this awesome Ashtanga yoga class from 6-7:30 and we get home feeling energized and exhausted and starving and satisfied all at the same time. It’s pretty sweet. It also results in an enjoyable dinner. For the past couple weeks it’s been all soup all the time. This is one of my favorite varieties so far with intensely flavorful tomatoes and peppers, and goes perfectly alongside grilled cheese sandwiches. Sharp british cheddar and whole wheat sourdough. Beautiful leafy salad with a light balsamic vinaigrette. Comfort, nostalgia, perfect textures, and great after a damp bike ride home from the studio.
Based on this recipe, but really inspired from Smitten Kitchen. Adapted to add red peppers, and not pull out the food processor.
1. Roast three red peppers by cutting them into strips laying them skin side up very close under the broiler. When the skin gets black, pull them out and put them in a plastic bag to help steam the skin off. Then when cool, peel off all the black bits.
2. Roast a bunch (6-7?) of halved tomatoes (cut side up) in a 400 degree oven with olive oil for about 30 minutes, or until they get soupy and burnt around the edges.
3. In a dutch oven, saute 3 or so cloves of chopped garlic in a couple teaspoons of olive oil until fragrant (1 min). Add a big pinch of dried thyme and stir.
4. Throw in all those roasted veggies and stir to combine.
5. Add about two cups vegetable broth or whatever feels good.
6. Remove from heat. Using a handblender, liquify!
7. Stir in salt and pepper to taste. Simmer on low with top on for about 10 minutes so all the flavors meld. After this you could also add in a 1/2 cup of cream or so if you want something richer. And then, DEVOUR! Don’t burn your mouth though.
