It's been forever since I've done a blog post. Our lives have been crazy, and are about to get even crazier as we await the birth of our third son, Theodore Francis. Elizabeth is due on Mother's Day, so we've been preparing the house.
In the meantime, I thought to make soup. Why make soup when it's nearing 100° during the day here in Phoenix? I don't know, it just sounded good. And I had a lot of good organic vegetables to make it with.
20–25 Fresh Tomatoes (I used fresh San Marzano, which are excellent, but you can use any kind)
3 Carrots (I use organic rainbow carrots. Each color has a distinctive flavor)
1/2 head of garlic, taken out of the peel
3 celery ribs
2 Red peppers, cut in quarters, with the seeds removed
Put all of the ingredients in a baking pan, and broil on high, on the top rack for 20–25 minutes.
Put the roasted vegetables in a blender or food processor.
Add about 3 cups of chicken broth. I used Trader Joe's Free Range Chicken Broth, which is really good and rich, but you can use any kind you like.
Cook in a large saucepan for another 15 minutes.
Then melt about 2 tablespoons of butter. Good quality butter, any kind of butter in fact, is good for you, and contains healthy fats and selenium.
Add 2 teaspoons of salt. Blend.
Add Salt and Pepper to taste. This is great soup served with homemade croutons, crusty bread or a grilled sandwich. Enjoy!