Tomato and Red Pepper Soup

Tomato and Red Pepper Soup

Soups

4 1/2 pounds tomatoes, halved lengthwise
4 large red bell peppers, quartered, seeded
2 onions, cut into thin wedges
8 large garlic cloves, peeled
4 tbsp. extra-virgin olive oil

2 tsp. fresh thyme leaves or 1 tsp dried
4 cups water(about)
8 tbsp. part-skim ricotta cheese, room temp.
Fresh thyme sprigs(optional)
Bon AppŽtit Aug/97

Preheat oven to 450¼F. Arrange tomatoes(cut side up), bell peppers, onions and garlic cloves on a large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to a processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours.

NOTE#1: Soup can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.

Ladle soup into bowls. Top each with 1 tbsp. ricotta cheese. Garnish with thyme sprigs, if desired.

NOTE#2: This is a doubled recipe. You may have to roast vegetables in two batches.