Adapted from
The Bonne Femme Cookbook by Wini Moranville
This soup, while intended to be served warm, tasted delicious cold as well. Winnie recommends using low-sodium chicken stock to enrich the soup but I used water, which was just fine. If you have a lot of tomatoes on hand, I would recommend making a big pot of this soup and freezing it for a few months.
I didn’t remove they skins but if you want, you can slip them off easily after they’re roasted. But they blitzed away to nothing in the blender. For the salsa, I used chipotle chili powder because I like the smokiness. You’ll have some leftover salsa, which makes a nice dip for tortilla chips.
This soup serves four, although there won’t be enough for seconds. It can easily be doubled, tripled, or quadrupled.