Episode 01 · The Recipe
Slow-Roasted Tomato & Red Pepper Soup
Serves 4About 1 hourPairs with: Self-Talk
You'll need
- 2 lb ripe Roma tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 yellow onion, cut into wedges
- 6 garlic cloves, left in their skins
- 3 tbsp olive oil, plus more to finish
- 2 cups vegetable stock
- 1 tsp smoked paprika
- Salt, black pepper and fresh basil
Method
- Heat the oven to 425°F. Toss the tomatoes, peppers, onion and garlic with oil and salt, then roast 35 to 40 minutes, until the edges char.Heat changes what's already there. So do words.
- Squeeze the garlic from its skins. Blend everything with the stock and paprika until smooth.What was the first thing you said to yourself today?
- Simmer 10 minutes. Taste, then adjust the salt and pepper.Taste before you judge. Adjust it; don't throw it out.
- Ladle into bowls and finish with torn basil and a thread of olive oil.Serve it with one kind, true sentence, out loud.

