This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl—try each one separately, but be sure to stir them together to get the full experience.

　　

Ingredients

Makes 6 servings

　　

FOR PEPPER SOUP

3 tablespoons finely chopped shallots

　　1/2 teaspoon dried thyme, crumbled

　　1 tablespoon unsalted butter

　　6 yellow bell peppers, roasted (see Note) and coarsely chopped (about 6 cups)

　　1 1/2 cups low-sodium chicken broth, plus more as needed

　　1/4 cup heavy cream

　　Fresh lemon juice

　　

FOR TOMATO SOUP

3 pounds plum tomatoes, quartered lengthwise

　　3 large garlic cloves, unpeeled

　　3 tablespoons finely chopped shallots

　　1/2 teaspoon dried oregano, crumbled

　　1 tablespoon unsalted butter

　　1 1/2 cups low-sodium chicken broth, plus more as needed

　　1/4 cup heavy cream

　　Fresh lemon juice

　　

FOR SERRANO CREAM

3 serrano chiles or jalapeños, seeded and finely chopped (wear rubber gloves)

　　1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

　　1/2 cup crème fraîche or sour cream

　　

MAKE PEPPER SOUP

Step 1

In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.

　　

Step 2

In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.

　　

MAKE TOMATO SOUP

Step 3

Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.

　　

Step 4

In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes.

　　

Step 5

In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.

　　

MAKE SERRANO CREAM

Step 6

In a blender, blend the chiles, garlic paste, and crème fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl.

　　

SERVE SOUP

Step 7

For each serving, ladle 1/2 cup of each soup into 2 glass measuring cups, then pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving.

　　

DO AHEAD

Step 8

The SOUP may be made 1 day in advance, kept covered and chilled, and reheated.

　　

Step 9

The SERRANO CREAM may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

　　

COOK’S NOTE

Step 10

Use a long-handled fork to char the PEPPERS over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat. Turn them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end; cut off the tops and discard the seeds and ribs.

　　The Epicurious Cookbook