hot soup, cold night.

Today was the first day of feeling fall. So we celebrated with soup.

Roasted Red Pepper and Tomato Soup from Cookie and Kate:

Ingredients:

  • 8 or 9 tomatoes, cored and quartered
  • 3 red bell peppers, seeded and quartered
  • 2 small yellow onions, cut into wedges
  • 6 cloves garlic, unpeeled
  • 5 cups vegetable broth
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
  • olive oil

Instructions:

  1. Preheat oven to 375 degrees.
  2. Grease two (preferably rimmed) baking sheets. Place tomatoes, skin side down, on one of them.
  3. Toss the onions and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the garlic on the sheet, too.
  4. Bake for 45 minutes.
  5. Heat your vegetable broth on medium-high heat. Toss in all veggies.
  6. Purée the soup in a blender and voila! Hot and spicy soup for a chilly fall night.