words and photos LUCY OHLSEN
It’s been a week of perpetual wetness, and the general state of things is soggy. It is easy to slip into a dangerous state of chilled, gray sky irritability. It’s also easy to whip up a batch of tomato soup and slurp your sorrows away.
This roasted tomato and red pepper soup is warm and cozy, best spooned out of big mugs and sopped up with crusty bread. Roasting the tomatoes and peppers brings out their mellow sweetness, which is deepened and seductively enriched by whole garlic cloves and onions that roast cozily in the same pan.
The recipe made its way into my repertoire recently, and since the soupy weather looks as though it will persist, I see many batches in my future. The color of the soup is romantic, so if you get excited by Valentine’s day, it’s probably fitting for that. If not, it will warm your belly and make you feel safe and well, even if the gods and goddesses upstairs are crying incessantly.
