Roasting the bell peppers and tomatoes gives this soup great depth of flavor. I have to give weight amounts here because I’m not sure of the sizes of the vegetables in the share.
1 1/2 lbs bell peppers, all one color, or a combination
1 1/2 lbs tomatoes
1/2 lb onion
1 – 2 medium carrots
2 – 3 garlic cloves
1/2 -1 whole fresh chile pepper, or 1/4 – 1/2 t red pepper flakes
1 T balsamic or sherry vinegar
3 T olive oil
salt and pepper, to taste
1/2 c fresh herb–basil, cilantro, parsley, etc., or a combination
5 – 6 c broth, or more as needed
sour cream, crème fraîche, yogurt, for serving
more fresh herb, chopped, for garnish
1. Preheat oven to 350°F. Halve peppers, seed and derib them. Cut into quarters. Chop tomatoes in half. Coarsely chop onion. Cut carrots into slices. Peel garlic, cut into pieces if large. Halve chile pepper, seed and derib. Put vegetables on a baking sheet. Combine vinegar, oil, salt, and pepper in a bowl. Pour over vegetables and stir to coat vegetables. Place in oven and roast for 30 minutes, stirring every 10 minutes or so.
2. At the 30 minute mark, stir in the 1/2 cup of fresh herb. Return to oven and roast for another 15 minutes. Remove from oven. Let cool some before handling.
3. Now, you can put vegetables in a food processor or blender with some of the broth and process to a purée; you may have to do this in batches. Or you can put the vegetables through a food mill or fine-meshed sieve and mush them through into a bowl or saucepan. This latter method will remove the skins from the peppers and tomatoes. You could also put the purée through a sieve to achieve this. If you don’t mind the skins, and I didn’t, don’t worry about the straining process.
4. Transfer the purée to a soup pot or large saucepan and add the broth, by the cupful, until the soup has a consistency you like. Heat through gently. Taste for seasonings. Serve with a dollop of sour cream or similar, and garnish with some chopped herb, preferably the herb used in the soup (or not).