Roasted Tomato and Red Pepper Soup

Made this for dinner last night, continued to snack on it, then had it for lunch today and I must say it’s equally amazing cold as it is hot! Roasting brought out the sweet, savory flavors making it the perfect late summer soup.

4 servings, 45 minute total cook time

Ingredients:

• 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
• basic, salt and pepper to taste

1. 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.
2. 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.
3. 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.
4. Add salt, pepper and basil to taste. Top with avocado and air with an artichoke drizzled with balsamic glaze like I did, and enjoy! It’s even more flavorful the next day, even chilled.

 

 

 

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