Sammy’s Summer Soup

Summer Soup for Sammy 002

I love this soup chilled, but it’s just as delicious served hot.

4 red bell peppers quartered and seeded
8 medium tomatoes halved and cored
1 red onion cut into 1/2-inch-thick slices
4 large garlic cloves, halved
3 tablespoons olive oil
1/2 teaspoon dried oregano and basil
1 1/2 cups water
2 tablespoons heavy cream ( tastes great without but it really smooths out the soup)
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
cracked black pepper to taste.

Preheat broiler.
Toss bell peppers, tomatoes, onion, and garlic with oil and in a large roasting pan or cookie sheet broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a food processor or blender until smooth. Stir in remaining ingredients.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours.

• Soup can be made 2 days ahead and kept chilled, covered

Category: Soups
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4 Responses
  1. Gloria says:

    Sammy is in heaven – more so than if you published the Sammy Soup in Bon Appetit. Well, it looks like I’m off to the market tomorrow…….Hope to see you tomorrow a la piscine!!
    Nighty-night, Gloria

  2. blima says:

    If he likes the soup we can change the name to Sammy’s Summer Soup, I just think that name Sings much better than Roasted Tomato and Red Pepper Soup. 🙂

  3. blima says:

    Next time I will puree only half, I like more of a chucky soup.

    • Gloria says:

      Smooth or chunky, he loved it! I forsee some time in the kitchen this weekend……
      Have a great day! BTW – “Sammy’s Summer Soup” has a nice ring to it.

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