A Fresh Roasted Tomato And Red Pepper Soup Recipe

Ingredients for A Fresh Roasted Tomato And Red Pepper Soup

• Fresh Tomatoes
• Red Bell Peppers
• Yellow Bell Peppers
• Orange Bell Peppers
• Yellow Onion
• Red Onion
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Raw Sugar
• Red Onions
• Garlic Cloves
• Low Sodium Chicken Broth
• Butter
• Flour
• Fresh basil leaves (optional, for garnish)
• Heavy Cream
• Pecorino Cheese

How to Make A Fresh Roasted Tomato And Red Pepper Soup

1. Preheat oven to 400°F (200°C).
2. Halve 2 lbs of assorted tomatoes and 2 large red bell peppers. Remove seeds from peppers.
3. Toss tomatoes and peppers with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper on a large baking sheet.
4. Roast for 30-40 minutes, or until tomatoes are softened and slightly charred.
5. While vegetables roast, finely chop 1 medium onion and 2 cloves garlic.
6. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
7. Sauté onion and garlic until softened, about 5 minutes.
8. Add roasted tomatoes and peppers to the pot. Use a potato masher to partially crush some of the tomatoes and peppers for a thicker soup, leaving some chunks for texture.
9. Stir in 4 cups vegetable broth (or chicken broth for a richer flavor), 1 teaspoon dried oregano, and ½ teaspoon sugar.
10. Bring to a simmer and cook for 15 minutes, allowing flavors to meld.
11. Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
12. Season with salt and pepper to taste. Garnish with fresh basil or a swirl of cream before serving (optional).