Contributed By Marissa Bognanno, Professional Chef & Zumba Instructor, and Author of The Boot Blog
I forgot it.
But you know what? This soup is so good. Does that suffice? It’s done in two steps and tastes creamy without the cream and rich without the fat. You could even roast any vegetable this way, puree it, and call it a soup.
1 lb tomatoes (I used cherry but you can use any kind) quartered
1 red pepper chopped to medium dice
1/2 yellow onion chopped
1 1/2 tbs olive oil
1 tsp salt
1/4 tsp black pepper
pinch red pepper flakes (optional)
Heat oven to 375 degrees. Combine all ingredients in a roasting pan covered with parchment paper. Roast for 20-25 minutes or until veggies are soft. Pour into a blender (carefully) and blend well. Check seasonings and serve.
And so, the moral of the story is: blended soups are my favorite and when I get an idea I should write it down.