Servings: Makes 8 servings
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.
Published on January 01, 2006