Not necessarily the most seasonal dish, but when it’s pouring rain outside nothing is more comforting than a bowl of soup… and in my case, it’s tomato soup. I know there’s a million ways to make it and it all somewhat results in the same thing, but this is the way I make mine:
4 large Red bell peppers
4 large and beefy tomatoes
1 can of diced tomatoes (can be substituted by even more large beefy tomatoes, but I like to cheat)
2 sprigs of tarragon
3 cups of chicken broth (or water)
salt and pepper
1. Roast the peppers and tomatoes in the oven for about 20-30 min at 400F, rotating the peppers occasionally
2. Allow to rest covered by cling wrap for 10 minutes and peel vegetables. They don’t need to stay intact because the soup gets pureed anyways.
3. Place the roasted vegetables in a pot with the can of diced tomatoes. Bring to a boil then puree.
4. Add the chicken broth and strain the soup. Finish by adding the seasoning and the finely chopped tarragon.
* The soup is best served with a dollop of sour cream and croutons!