This warm bowl of rosy goodness reminds me a bit of my winged red soup from ages ago (which I may try to recreate in the future) and it’s just as easy. I made a heckuva lot of this, mostly to freeze for Krystopf and Atlas for after the baby comes, so feel free to cut this recipe into thirds for more reasonable servings.
You’re going to need 3 heads garlic;
3 red onions;
24 ripe roma tomatoes;
and about 18 large red peppers.
Preheat your oven to 450°F. Peel the garlic and cut each clove in half. Chop up the onions as well and chuck them in a roasting pan (I divided them between three roasting pans).
Chop up the tomatoes and red peppers and put them in the pans as well.
Drizzle with olive oil, dust with salt and pepper, and toss to coat.
Roast the vegetables for 25-35 minutes, or until they are soft and starting to char.
Meanwhile, bring a pot with about 2 litres stock (chicken, vegetable, whatever) to a boil.
When the vegetables are ready, chuck them in the broth and give it a good stir. Add several dashes of Tabasco Sauce and remove it from the heat.
Have a go at it with an immersion blender and then season with salt, pepper, and more Tabasco as desired. Serve hot (or cold). The flavour intensifies over a couple of days and it freezes great.