Add peppers, tomatoes, garlic to roasting dish and drizzle with olive oil
Season with salt & pepper
Bake for 1h at 370F
Let cool, then blend until smooth
Place blended mixture in pot, then add liquid stock and half of basil
Heat on medium for 15 minutes
Serve in soup bowl, garnish with basil and serve with freshly toasted baguette
Notes
This recipe is great for making ahead of time and keeps for up to 5-7 days in the fridge. Be sure to store separately from garnish
Alternative cooking method: Blend roasted peppers, garlic, 1-2 cans of fire roasted tomatoes (this allows you to skip the roasting step), salt, pepper, basil. Add to soup pot with liquid stock and olive oil
This recipe is dairy free but can also be made with heavy cream (1/2 cup) if desired
Other garnish options: basil, parsley, oregano, thyme, sun dried tomatoes, slices of roasted pepper, feta, parmesan cheese, pesto, swirl of garlic olive oil