theblaettlers.com

1 bunch Swiss Chard de-stemmed, chopped and quick-boiled
2 lbs of garden tomatoes, scalded, peeled, seeds removed, save juice through strainer, put flesh without seeds in bowl
2 large red bell peppers, quartered, brushed with olive oil
2 cups mirepoix (finely diced: carrot, onion, celery)
olive oil
salt, pepper
2 stems fresh basil
1 stem fresh oregano
1 quart chicken stock
1/2 and 1/2 or heavy cream to taste before serving

Saute mirepoix with olive oil in stock pot.

Roast peppers on grill, once done, put immediately in covered bowl for 15 minutes to steam themselves.

Prep tomatoes, reserving strained pulp juice.  Once mirepoix has been going for 20 minutes, add tomato flesh, simmer for 10 minutes, dice and add roasted peppers, add chopped basil and oregano (leaves only).

Quick boil swiss chard in a large pot of boiling water, drain, set aside.

Add chicken stock to mirepoix/tomato/pepper pot bring to boil, reduce to simmer.  Simmer for 20 minutes.  With immersion blender, blend until smooth.  Add chard.

Add 1/2 and 1/2 to desired creaminess, maybe 1 cup for the whole soup.

Serve with croutons... freshly baked if you've read this far and planned ahead.  :)

Makes 6 servings.