Roasted Tomato & Red Pepper Soup

Ingredients

• 3 roasted red peppers
• 5 medium fresh tomatoes
• 2-6 cloves garlic (to liking)
• 2 tbsp olive oil
• Salt & Pepper
• 1 bunch basil
• 2 cups liquid stock (chicken or veg)
• Optionally serve with fresh baguette & butter

Steps

• 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
• Other serving options: toasted baguette, garlic bread, naan, grilled cheese sandwich