Roasted Yellow Pepper & Yellow Tomato Soup

Serves 8

2 Tablespoons extra virgin olive oil
1 large spanish onion, chopped*
6-10 cloves of fresh garlic, minced (use more or less to taste)*
6 cups chicken stock, preferable home-made
4 ripe yellow tomatoes, chopped (heirloom are terrific in this recipe)*
6 large yellow peppers*

loaf of French or Italian bread, long diagonal slices, 1/2'” thick
2 cloves garlic, peeled and cut in half,
chopped fresh chives, garnish

Roast the yellow peppers –
Outdoors- over grill, turning occasionally as they blacken on all sides.
Indoors- Preheat broiler unit. Cut top and bottom off the pepper. Open the pepper and remove the ribs and seeds. Line a sheet pan with foil. Place the peppers on the tray, skin side up. Broil until the peppers are blackened.

Place blackened peppers in plastic bag (or broiled papers may be encased in the foil). Let the peppers steam and cool for 10 minutes.

Remove the skin and all seeds from the peppers that were roasted whole.

Coarsely chop the peppers.

1. Warm the olive oil and cook the onions, over medium heat, in a large soup pot for about 5 minutes. Do not let the onions brown. Add the garlic and continue cooking for another minute.

2. Add the roasted peppers and cook for another 3-5 minutes over low heat.

3. Increase heat to high and add the stock, tomatoes, and 1 teaspoon salt. Once the mixture boils, lower heat and simmer for approximately 30 minutes, or until tomatoes are very soft. Let the soup cool for 10-15 minutes.

4. Using blender or immersion blender, puree the soup (puree in batches in blender). Strain through sieve and return to clean pot. Simmer soup until reduced to desired thickness. Taste for seasoning.

5. Lightly toast the bread slices. While still warm, rub with garlic half. (Optional, brush with extra virgin olive oil).

6. Heat soup gently. Portion into soup bowls, top with garlic bread and garnish with fresh chives.

*organic produce available from ©Melissa's/World Variety Produce – melissas.com