Spring Soups: Roasted Tomato + Red Pepper

I love soup. It's like eating adult baby food, with a lot more flavor. (That probably wasn't a very good way to put it, right? Yikes) 

Anyway, even with temperatures creeping up, I am still making soup every week. The flavors of the fresh vegetables are only heightened when roasted and then pureed into thick, hearty, colorful soups that Terrence I have been gobbling like crazy. 

We recently got a ninja blender, which for us was a compromise. We had been seriously considering the Vitamix, but after reading a lot of reviews and talking with some of our health conscious friends, we decided that the Ninja would work just fine...especially for $80 for the Deluxe Edition. (I mean, a crappy Vitamix is like $300 easy, so $80 was like highway robbery)

Anyways, I have been making up these recipes as I go along, and so far... I haven't struck out yet. The recipe steps are really minimal and the flavors/yield/cost of ingredients is very low. Whip up a pot of this soup this week, and enjoy the fresh flavors of the season. 

1.5 lbs fresh tomatoes. (I used a combination of beefsteak and roma)
4 large red bell peppers
1 head of cauliflower
olive oil for roasting
2 containers vegetable/chicken broth
salt and pepper to taste

Roast all vegetables at 375. 
Remove the cauliflower from the oven after 25-30 mins
Allow the tomatoes and red bells to roast for 1.5 hours, or more depending on preference.
Remove tomatoes/bells from oven and IF you wish, remove tomato skins. They should literally peel right off. 
In batches, add vegetables and broth to the blender, pureeing until smooth. Pour each batch into a large pot and heat just to simmer to incorporate all ingredients/flavors. 

Top with goat cheese and fresh basil.

I am going to try to make another soup every week for the next month or so, and hopefully your palate will be just as delighted as mine. See you back here Wednesday!

xx Namaste Y'all!

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