Making maple syrup calls for standing outside for long periods of time. It's not as cold here in Vermont this March as it is was during the coldest days of January, but it's still hovering only just above freezing. Here's a soup I love to make for days like today.
Roasted Tomato and Red Pepper Soup
3lbs of plum tomatoes
3 peeled garlic cloves
1 sweet onion
3 red peppers
1 T olive oil
1 small can tomato paste
4 cups of vegetable stock
1/2 c grate asiago cheese
Chop garlic - and cut tomatoes, onions, and peppers into wedges. Remove tomato and pepper seeds. Toss with olive oil and salt, and spread on a cooking sheet. Roast at 350F for 35-40 minutes.
Add roasted veggies to a soup pot with vegetable stock. Add tomato paste and heat over medium heat for 20 minutes. Blend with an immersion blender. Top each serving with a generous spoonful of grated asiago cheese.