Don’t you love the fall? It’s crisp out but not cold yet, everything is spiked with pumpkin, and you don’t have to shave your legs anymore! By this time of the year I’m over hot dogs and hamburgers, and ready to move onto the warm hearty meals that are bursting with flavour.
If you take a stroll through your local markets you’ll find the produce has transitioned into funny shaped squash, and bright coloured veggies. There is a farmer up the road who is known for his peppers this time of year, and as you can see Avery helped me pick them out…and she decided that we needed LOTS of them! Therefore I figured the best way to use the many peppers that Avery decided we needed is in a thick and creamy, roasted red pepper soup.
- 3-5 Red and Yellow Peppers
- 3 Large Tomatoes
- 1 Onion
- 2 Cloves of Garlic
- 1 Sprig of Rosemary & Thyme
- Olive Oil
Preheat Oven to 250 Degrees-This Recipe makes approx. 4 Cups of soup.
- Chop all of your ingredients into approx. 1 inch cubes.
- Place in an oven safe dish and toss in olive oil.
- Cook at a low temperate of 250 for 2 hours (your house is going to start smelling delicious within 30 minutes)!
- When you take your veggies out let them cool for a bit before placing them in a blender. I use a Vitamix because it can puree like nobodies business, but if you don’t have a great blender then you might want to run your soup through a strainer or sieve after it is blended.
- Pour into a pot, reheat and add 1/4 cup of cream or milk.
- Season with a bit of salt and pepper, and top with some freshly grated parmesan cheese.