Roasted Red Pepper And Tomato Soup Recipe Recipes Net

Ingredients

8medium tomatoes,cored and quartered

3red bell peppers,seeded and quartered

2small yellow onions,cut into wedges about ¾-inches wide on the outer edges

6clovesgarlic,unpeeled

5cupsvegetable broth

½tspcayenne pepper,reduce or omit if sensitive to spice

¼tspsmoked paprika

salt and pepper,to taste

extra-virgin olive oil,as needed

Preheat your oven to 375 degrees F with 2 racks placed in the middle of the oven.

Grease 2 (preferably rimmed) baking sheets with cooking spray or brush lightly with olive oil. Place tomatoes, skin side down, on one of them.

Gently toss the onions and red peppers lightly with olive oil (try to keep the onion wedges intact as much as possible).

Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet as well.

Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning golden on the edges.

In a large soup pot over medium-high heat, bring the vegetable broth to a boil. Peel your garlic and toss it in.

Add the roasted vegetables, cayenne, and smoked paprika. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.

Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time.

Season to taste with salt and pepper. Serve and enjoy!