Fire-Roasted Tomato and Bread Soup

Healthful, soothing, and oh so easy to make. The perfect bowl of comfort!

4 cups chicken broth
2 slices day-old Italian bread, 1/2-inch thick
1/2 small red bell pepper, cored, seeded
25 plum tomatoes, halved, cored, and seeded
1 medium onion, peeled, cut in 1/2-inch slices
Olive oil
1/4 cup basil leaves
1 stalk of celery, chopped
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large stockpot, add the chicken broth and bread, and set aside for 1 hour.

Meanwhile, prepare the vegetables: Flatten the pepper half with the palm of your hand. Brush the pepper half, tomato halves, and onion slices with oil. Grill the vegetables over Direct High heat until lightly charred, 6 to 8 minutes, turning once halfway through grilling time. Remove from grill. When tomatoes and pepper are cool enough to handle, remove their skins. Rough chop all the grilled vegetables.

Add the grilled vegetables and the rest of the ingredients to the pot and simmer over low heat for 45 minutes, stirring occasionally. Serve with crusty Italian bread or baguette.

Makes 6 to 8 servings.

This hearty peasant-style dish calls for an earthy red. We love a young Chianti Classico or Chianti Rufina with this; nothing fancy, just a wonderful heart-warmer that will bring a smile of satisfaction with every sip.