Roasted Red Pepper and Tomato Soup
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
2 red bell peppers, seeded and cut into 1-inch pieces
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cans diced tomatoes with juice
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
½ cup heavy cream
Directions
Preheat oven to 400 degrees F . Place bell peppers on a baking sheet and roast in preheated oven for 20 minutes, or until lightly browned. Remove from oven and set aside. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Pour in vegetable broth, diced tomatoes with juice, roasted bell peppers, basil, oregano, salt and pepper; bring to a boil. Reduce heat to low and simmer for 15 minutes. Remove soup from heat and allow to cool slightly before blending in batches in a blender or food processor until smooth. Return blended soup to the pot and reheat if necessary before serving. If desired, stir in heavy cream just before serving.