A delightful and creamy soup featuring roasted peppers and tomatoes, perfect for a cozy meal.
Melt half of the butter in a casserole over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped red and green bell peppers and sauté until softened.
Stir frequently to prevent sticking.
Pour in half of the chicken broth and bring to a boil.
Use low-sodium broth to control the saltiness of the soup.
Transfer the mixture to a blender and blend until smooth.
Allow the mixture to cool slightly before blending to avoid pressure buildup.
In the same casserole, melt the remaining butter and stir in the flour to create a roux.
Cook the roux until it turns light golden for a nutty flavor.
Gradually whisk in the blended pepper mixture and the remaining chicken broth.
Stir continuously to avoid lumps.
Add the chopped tomatoes and simmer until the flavors meld together.
Simmer gently to preserve the fresh taste of the tomatoes.
Season with salt and black pepper to taste.
Taste the soup before adding salt to ensure the seasoning is balanced.
Serve the soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs.
Pair with crusty bread for a satisfying meal.
