Disclosure: My friends at Lafayette Avenue Ceramics sent me some pieces to use in my kitchen, including the cute mugs you see in the photos. That’s all. Just thought you should know.
We are only a couple days away from the official start of Fall, but here in New England we’re still struggling with warm temperatures and humid air.
A few leaves have fallen. And the weather is certainly more “blustery” than it was a couple of weeks ago. But the changes don’t seem as dramatic to me as they once did. Which I’m guessing is due both to climate change and to my memory not being as solid as it use to be. Eight years of living on the West Coast will certainly cause a person to fantasize wildly about mid-September in New England being synonymous with crisp air and vibrantly colored leaves. But the truth is, the Fall of my dreams doesn’t usually arrive until October.
So as I wait for Fall to come into full swing, I’m tentatively dipping my toes into cooler weather foods. One of which I consider to be my all-time favorite food group: soups. Bet you thought I was going to say ice cream! Or bourbon!
I don’t know what it is about soups that makes them so appealing to me. But I love creating them almost as much as I love eating them. And I look forward to the start of soup season every year.
Since I’m not ready for thick, cream-based soups just yet, I’m keeping things light with this dairy-free Roasted Tomato and Red Pepper Soup with Fresh Herbs. The flavors and colors are bright and uplifting. Not heavy at all. And the soup is equally good served piping hot as it is served cold (just in case you find yourself in an Indian summer type situation).
I hate to be bossy, but don’t skip the herb garnish. It really adds a lot of complexity to the soup. If you happen to have a different mix of herbs on hand (oregano and tarragon would make good additions/substitutions), feel free to change it up. I ain’t mad at that.