September is here – one of my favourite times of the year in the produce section! You get the best of both worlds: the peak of summer produce like tomatoes and peppers, but also new Ontario apples and squash hinting at the beginning of fall.
As excited as I am to start making apple crisp and roasted butternut squash, I always want to make sure I fully enjoy the last of summer’s produce first. Caprese salads, buttered corn on the cob, juicy peaches eaten over the kitchen sink, and this roasted red pepper and tomato soup. This soup is one I’ve been making every September for the past few years as a sort of last hurrah to summer. Served with a grilled cheese sandwich, it’s the perfect dinner for those chilly late summer evenings!
- 2 red peppers, halved and deseeded
- 2 lbs tomatoes, halved and stem removed
- 1 small red onion, peeled and quartered
- 3-4 cloves garlic, skins left on
- 1-1/2 tbsp olive oil
- 1.5 cups of chicken or vegetable broth, no salt added
- 2 sprigs fresh rosemary
- ¼ tsp salt, or more to taste
- ¼ cup 18% cream (optional)
- Preheat the oven to 400°F.
- Place the red pepper, tomato, onion, and garlic cloves on a baking sheet and drizzle with the olive oil. Bake for about 40-50 minutes, or until the vegetables are softened. Remove from oven and let cool.
- Once cool enough to touch, slip off the skins of the tomatoes, red pepper, and garlic. Add to a large, high speed blender along with the onion and broth. Blend until smooth.
- Pour soup into a medium to large pot and add the rosemary. Bring to a simmer and cook, covered, for 5 minutes to let the flavour of the rosemary infuse into the soup.
- Season with salt before dividing into bowls. Stir a tablespoon of cream into each bowl if desired.