Prep 30 mins
Cook 30 mins
- 1 tablespoon extra virgin olive oil
- 3 lbs large ripe tomatoes, cut in half crosswise
- 6 medium bell peppers, cut in half crosswise,ribs and seeds removed
- 2 medium vidalia onions, cut in half crosswise and peeled
- 2 stalks celery, chopped (no leaves)
- 4 cloves garlic, peeled and finely chopped
- 1⁄2 teaspoon sodium-free seasoning (or to taste)
- 1 teaspoon cayenne pepper (or to taste)
- 2 tablespoons sun-dried tomato paste
- 1 tablespoon tomato paste
- 4 teaspoons chopped fresh basil
- 4 teaspoons chopped chives
- 4 teaspoons chopped oregano (if substituting dried herbs, use 1 teaspoon each)
- 1 quart homemade chicken broth or 1 quart store bought low sodium chicken broth
- In a bowl, toss together tomatoes, peppers, onions, celery, and garlic.
- Add pepper and salt-free seasoning to taste (add salt at when indicated, as it brings out the moisture).
- Place on a baking sheet.
- Preheat oven to 400°.
- Roast until they start caramelizing and become soft, about 25 minutes.
- Cool, then discard the peels and seeds.
- Place the mixture in a food processor or blender with some of the chicken broth and pulse the purée to desired thickness.
- In a soup pot, combine the purée with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper.
- Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering.
- Season to taste with salt and pepper.
- Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs.
- Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.