Roasted Tomato and Red Pepper Soup
Cook Time 40 minutes
Total Time 40 minutes
- 2 pounds of tomatoes , cored and halved
- 1 red bell pepper
- 1/2 cup diced onion
- 2-3 mined garlic cloves
- 1 cup vegetable broth
- 3 tbs olive oil
- basil or cilantro
- salt and pepper to taste
Preheat oven to 450 degrees.
In a large bowl, combine 2 tbs oil with tomatoes, bell pepper, garlic and spices and mix evenly.
Spread mixture on large baking pan, two if needed.
Roast until they darken, about 30 minutes.
In a large pot heat 1 tbs oil and add onion and cook covered until very tender, 10 minutes.
Add the broth, tomatoes and bell pepper and heat on medium until boiling.
Pour into a food processor and pulse until well mixed, in batches if needed.
Pour back into pot and let simmer for a couple of minutes.
Add salt, pepper and basil or cilantro to taste.