Roasted Tomato and Red Pepper Soup
Author: Valerie@Snap-Peas
Roasted Tomato and Red Pepper Soup
Ingredients
  • 5 tomatoes, cored (if necessary) and quartered
  • 1 large red bell pepper, seeded and quartered
  • 3 medium yellow onions, peeled, quartered
  • extra-virgin olive oil
  • 5 plump cloves of garlic, unpeeled
  • fine-grain sea salt
  • ½-1teaspoon dried basil (to taste)
  • 1 cups light vegetable stock
  • 1 can non-fat evaporated milk
  • pesto for garnish
Instructions
  1. Preheat the oven to 375F degrees and position 2 racks in the middle of the oven.
  2. Prepare two baking sheets with a drizzle of olive oil to prevent sticking.
  3. Arrange the tomatoes, skin side down, on one baking sheet.
  4. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic.
  5. Sprinkle with salt and bake about 45 minutes.
  6. Turn the onions as needed.
  7. The vegetables are ready when they're soft but no too darkened.
  8. Peel the garlic. and place all of the roasted vegetables into a blender or food processor and work in batches, I held back some tomatoes for garnish.
  9. Blend in the stock and milk a little at a time until desired consistency.
  10. Add basil, salt and pepper to taste.
  11. I like a little chunk and texture to this soup, but smooth or chunky is your call.
  12. We made the soup to this point and warmed it when ready to serve.
  13. Garnish with reserved tomatoes and pesto.
Recipe by snap-peas at https://www.snap-peas.com/2015/10/15/roasted-tomato-and-red-pepper-soup/