Roasted Tomato and Red Pepper Soup

Ingredients

• * Roasted Tomatoes
• 2 lb plum or Roma tomatoes, quartered
• 1 red pepper, quartered
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• * Soup
• 4 tbsp water (or olive oil)
• 1 cup yellow onion, chopped
• 3-4 cloves of garlic, minced
• 1/8 tsp crushed red pepper flakes (more for individual bowls when serving)
• 2 cups vegetable broth (homemade or store bought)
• 1/2 cup fresh basil

Directions

1. Preheat the oven to 400°F. Line a baking sheet with unbleached parchment paper.
2. In a medium size bowl, add the tomatoes, red peppers, olive oil, salt and pepper, mix it together.
3. Spread the tomato and red pepper mix to the baking sheet in a single layer and roast for 40 minutes.
4. In a soup pot over medium heat, warm the water, add the minced garlic and onion. Cook for 7-10 minutes, til the onions are translucent.
5. Add the chili flakes, tomatoes, roasted red peppers, basil, and vegetable broth. Give it a stir.
6. Turn the heat to medium high, bring to a quick boil and then reduce the heat to medium low. Simmer uncovered for 35 minutes. Stir often.
7. Once finished, remove the pot from the heat and allow it to cool for a few minutes. Carefully transfer the soup to a high powered blender, blend until smooth (may leave it a little chunky if you like).
8. Taste and adjust sea salt, pepper and chili flakes, if needed. — Serve hot.

Recipe notes:

Keeps well in the fridge for 3-4 days.

Your notes: