The late summer season yields bushels of produce, namely sweet peppers, corn and tomatoes. At the same time, the cooler air invites warming layers and soups. This recipe is a perfect bridge for the moment.
Roasted summer vegetables create a sweet and flavorful base for this soup. A sheet pan (or two) of these vegetables is roasted in the oven until the vegetables are slightly shriveled, soft and sweet, then blitzed to make a deeply flavorful puree that is fresh and warming at once.
