Roasted Red Pepper and Tomato Soup
Ingredients
a) 4 Red bell peppers
b) 1 pack of baby tomatoes
c) Fresh basil
d) Fresh thyme
e) 1 TSP red chili flakes
f) Shredded Parmigiano
g) 3 TBSP olive oil
h) 2 TSP garlic powder
i) 1 TSBP dried parley
j) 1 TSP dried oregano
k) Garlic bulb
l) 2 CUPS of vegetable broth
Once you have washed your peppers, slice them and put them in a bowl. Peel the
garlic bulb and wrap it up in foil and add a drizzle of olive oil. Grab your bowl with the sliced peppers and add olive oil, oregano, parsley, and garlic powder with your washed tomatoes; mix everything together and add the veggies to a tray with the garlic and fresh basil. Put it in the oven at 400 degrees Celsius for 40 mins. Once it’s finished cooking, put all veggies in a blender, with the cooked garlic and fresh basil and blend. Once blended, pour the mixture into a pot with the vegetable broth, add fresh thyme and chill flakes and let the pot simmer for 15/20 mins.
Now it’s ready to serve, garnished with some red chili flakes, Parmigiano, and croutons.
Enjoy