Ingredients
4red bell peppers,seeded and quartered
3largevine-ripened tomatoes,quartered
2mediumyellow onions,peeled and quartered
6clovesgarlic,peeled
4tbspextra virgin olive oil
3tspkosher salt,divided
1tbsprosemary,fresh chopped, plus more for garnishing the soup
⅛tspCayenne pepper
½tspanise seeds
2½cupswater
1tbspbalsamic vinegar
Preparation
Preheat the oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2½ teaspoons of salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining salt and purée until almost smooth.
Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold.
Taste and adjust seasoning with salt and/or balsamic vinegar if necessary.
Serve cold, garnished with fresh rosemary if desired.
