This is a soup that I make pretty often, I usually kind of eyeball and guess the amount for the ingredients.This time I made sure to write everything I did down so that I could share it.
So, to make one batch you would need four peppers, nine tomatoes, 3 heads of garlic, two onions, olive oil and salt and pepper, and a cheese of your choice.
You can really adjust the ingredients, if you don’t like onions or garlic put a lot less, you can add in any other veggies that you think would be good. For the cheese I have used cream cheese, goat cheese, this time I used Boursin.
Rough chop all of the veggies and coat them in oil and salted pepper and roast them at 375 for about an hour, then add in the cheese. Turn turn off the oven in 10 minutes and let it sit for 10 or 20 minutes more in the oven.
Get out your blender or your immersion blender and puree all of it together.
At this point it’s very thick and delicious, you could eat it like that, we’ve done so with bread as a dip and it’s really good. It’s super rich and you can’t eat too much, so if you want to turn it into a soup, add five cups of the stock of your choice and then cook it a little bit longer and you’re ready to go. I used chicken this time and it compliments it well, but veggie or beef would be fine too.
I always add more of the cheese when I serve it, and it’s really good with bread.
Super easy, relatively cheap to make, you can really adjust it to whatever your family prefers.
