This soup was a great way to use up the tomato surplus from my garden. I roasted the tomatoes alongside the red peppers to increase the delicious, smoky flavor. To roast: I halved the tomatoes, used a skewer help seed them, gave a light spray of canola oil and placed cut side down on the grill until the skins started to wrinkle and the tomatoes softened a bit. Once they cooled, I peeled off the skin, chopped and added the tomatoes as directed in the recipe. I cut down on the cooking time to account for the fact that the tomatoes were pre-roasted.
My only complaint is that there was a bit too much Thyme for my taste. I'll probably cut that down to a 1/2 teaspoon next time. Otherwise, the recipe was fantastic. Will definitely make this again!
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This soup was a great way to use up the tomato surplus from my garden. I roasted the tomatoes...