Roasted Tomato and Pepper Soup

• Serves
  4

Ingredients

• 
  2 pounds
  
  tomatoes, cut into wedges
  
  
• 
  2
  
  sweet bell peppers, sliced
  
  
• 
  1 tablespoon
  
  dried basil
  
  
• 
  2 cups
  
  soup stock (vegetable or chicken)
  
  
• 
  1
  
  medium English cucumber, sliced
  
  

• 
  salt and pepper to taste
  
  

• 
  olive oil
  
  

Directions

1. Preheat oven to 450F (425F for convection ovens), arranged tomatoes and pepper slices on a baking sheet, brush lightly with olive oil, roast for 30 minutes.
2. In a blender or food processor puree tomatoes, peppers, cucumber, basil and garlic.
3. In a large saucepan heat soup stock, add pureed vegetables, heat to a slow boil, add salt and pepper to taste, reduce heat and simmer for 20-30 minutes.
4. Cook’s notes: * use bell pepper color of choice, I found red or orange work best to keep a deep rich color to the soup.

Serves 4 Ingredients 2 pounds tomatoes, cut into wedges 2 sweet bell peppers, sliced 1 tablespoon dried basil 2 cups soup stock (vegetable or chicken) 1 medium English cucumber, sliced salt and pepper to taste olive oil Directions Preheat oven to 450F (425F for convection ovens), arranged tomatoes and pepper slices on a baking sheet, brush lightly with olive oil, roast for 30 minutes. In a blender or food processor puree tomatoes, peppers, cucumber, basil and garlic. In a large saucepan heat soup stock, add pureed vegetables, heat to a slow boil, add salt and pepper to taste, reduce heat and simmer for 20-30 minutes. Cook’s notes: * use bell pepper color of choice, I found red or orange work best to keep a deep rich color to the soup.

Roasted Tomato and Pepper Soup