Recipe: Italian September Soup (Zuppa per Settembre) (food processor)

ITALIAN SEPTEMBER SOUP (ZUPPA PER SETTEMBRE)

"In September, the stalls at my local farmers' market in northern Virginia are brimming with tomatoes of all kinds and with fleshy, sweet bell peppers in red, yellow, orange, and purple. This soup brings out the best in both vegetables."

FOR THE VEGETABLES:
1 1/2 pounds plum tomatoes (about 9), cored, quartered lengthwise and seeded
1 pound red bell peppers (about 3), trimmed, quartered lengthwise and seeded
2 red or yellow onions, trimmed and each onion cut into 8 wedges
2 cloves of garlic, quartered lengthwise
1 teaspoon kosher or sea salt
Freshly ground black pepper
1 teaspoon sweet Hungarian paprika
1 teaspoon finely chopped fresh thyme
6 large basil leaves, cut crosswise into fine strips (chiffonade) or coarsely chopped
1/3 cup extra-virgin olive oil
FOR THE SOUP:
2 cups homemade chicken stock (or best-quality purchased low-sodium chicken broth)
1/4 cup heavy (whipping) cream, room temperature
Croutons (for serving, sourdough variation, recipe follows)

TO PREPARE THE VEGETABLES:
Preheat the oven to 450 degrees F.

Place the tomatoes, bell peppers, onions and garlic in a single layer in a large roasting pan. Sprinkle with the salt, pepper, paprika, thyme and basil and drizzle with the olive oil. Toss with a wooden spoon or spatula to coat the vegetables evenly with the oil and seasonings.

Roast, turning the vegetables with a heatproof rubber spatula or wooden spoon every 15 minutes, for 45 minutes, or until the vegetables are completely tender and well browned in places. Remove from the oven and let cool for 10-15 minutes.

TO MAKE THE SOUP:
In a blender or food processor, and working in 2 batches if necessary, puree the vegetable with the broth until smooth. Pass the puree through a fine mesh sieve or a food mill fitted with the plate that has the smallest holes. This will eliminate bits of peel from the tomatoes and peppers.

Transfer the puree to a saucepan and reheat over low heat. Stir in the cream and heat the soup just until warmed through but not boiling.

TO SERVE:
To serve warm, ladle the soup into shallow bowls and top with the croutons.

This soup is equally delicious chilled. Instead of garnishing with croutons, use finely diced green tomatoes, chopped black olives, or a dollop of mascarpone cheese or creme fraiche.

CROUTONS

4 cups rustic country bread, cut into 1/2-inch cubes (may substitute whole-wheat bread)*
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher or sea salt
Freshly ground black pepper*

Preheat the oven to 400 degrees F.

Spread the bread cubes on a rimmed baking sheet, drizzle the olive oil over them and toss well with a wooden spoon. Sprinkle with salt and a liberal amount of pepper, toss again, and spread into a single layer.

Place the baking sheet in the oven and toast the croutons, stirring them once at the midpoint, for 15 to 20 minutes, or until they are evenly browned and crisp. Remove from the oven and let cool before storing.

VARIATIONS:

FOR WHOLE WHEAT CROUTONS:
Omit the pepper and use whole wheat bread.

FOR SOURDOUGH CROUTONS:
Omit the pepper and use sourdough bread.

Makes 6 first-course servings or 3 to 4 main-course servings
Source: The Glorious Soups and Stews of Italy by Domenica Marchetti