Now that it’s September, what season is it? That’s right, it’s Soup Season! Fall is the time to make cozy, delicious soups that warm the body and soul as the temperature starts getting colder. Even though it currently still feels like summer outside, I am fully embracing the Fall Season today by making tasty soup and grilled cheese at home. This soup was inspired by multiple recipes I have seen online of homemade tomato soup. Next time, I will use less red bell pepper in order to make it more tomato forward, but I still enjoyed it. I would label this more as a Tomato & Red Pepper Soup. To make it, I roasted tomatoes, onion, red bell pepper and garlic on a pan for 45 minutes at 400°F. Once roasted, I transferred to a dutch oven where I pureed the soup with an immersion blender. If you do not have an immersion blender, you can always use a regular blender. I added 1 cup of vegetable broth and a drizzle of heavy cream, which gave it a smooth, creamy texture. I also seasoned with my heart, using salt, pepper and dried basil until the flavor was to my liking. The soup paired beautifully with my homemade grilled cheese, which was made with sourdough bread, homemade pesto and lots of gooey cheese. I wish you a happy Soup Season and would love to see what soups you plan on making!
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