In high summer, when the sunny colors of tomatoes and peppers call to you at the market, you know it's time for Sunshine Soup. This vibrant puréed soup couldn't be much easier to make, and it's a family-friendly crowd-pleaser; something we all need in our bag of tricks.
This soup satisfies a variety of uses and audiences: kids slurp it up, and it's a great vegetarian option as well. Plus, it's a flexible canvas for all sorts of topping options. Croutons and pepitas are both great here, as are fresh basil and parsley. A dollop of crème fraîche is always nice as well. For those of you who like some spice, feel free to add chile oil or red pepper flakes. This soup can be served warm, at room temperature, or chilled. Easy, right? — Yummy Supper by Erin Scott
To make your own pepitas, toast ¼ cup pumpkin seeds in ½ teaspoon of olive oil over medium-low heat until golden and crisp.
Reprinted from Yummy Supper by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.
Preheat the oven to 425 degrees F.
Place the tomatoes, peppers, and ½ cup basil leaves in a 13-by-9-inch ceramic or glass roasting dish. Pour the olive oil over the veggies and season with salt to taste. I use a teaspoon of salt myself. Give the goodies a toss with your hands, if you are so inclined. I find that hands do a much better job than any spoon.
Roast the veggies for 30 to 40 minutes, until the tomatoes and peppers are tender, juicy, and just hinting at a char around the edges. Let everything cool to room temp.
Purée the vegetables thoroughly in a standing blender or food processor. (I use my standing blender and do the puréeing in a few batches.) Season with additional salt and some ground white pepper.
Serve with the pepitas, chopped basil, crème fraîche, and/or garlicky croutons, as it pleases you. Add chile oil or red pepper flakes if you like it spicy.