Roasted Red Pepper and Tomato Basil Soup

Ingredients

• 2 large red bell peppers (diced and seeded)
• 2 medium onions (diced)
• 6 large tomatoes
• 10 garlic cloves (The source gives a range of 10–12 cloves.)
• olive oil (for drizzling)
• salt and pepper (to taste; for sprinkling over the vegetables)
• 6 large fresh basil leaves (The source gives a range of 6–7 leaves.)
• chicken bouillon (optional)
• 0.5 cup water

Steps

1. 1

   Preheat the oven to 550°F (290°C).

2. 2

   Place the diced, seeded bell peppers, diced onions, tomatoes, and garlic cloves in an oven-safe dish.

3. 3

   Sprinkle the vegetables with salt and pepper, then drizzle olive oil over the top.

4. 4

   Roast the vegetables for 20 minutes.

5. 5

   Broil the roasted vegetables for 5–10 minutes, or until golden brown.

6. 6

   Transfer all of the roasted vegetables to a blender. Add the fresh basil leaves and blend until smooth.

7. 7

   Pour the purée into a large pot and bring it to a simmer over medium-low heat.

8. 8

   Add the optional chicken bouillon and 1/2 cup water.

9. 9

   Simmer the soup for about 10 minutes, allowing the flavors to meld and deepen.

10. 10

    Serve and enjoy.

Notes

The amount of olive oil, salt, pepper, and chicken bouillon is not specified in the source. The source does not state a blending method for hot vegetables, so use appropriate caution when blending.

Nutrition per serving

• soup
• main
• vegetarian
• roasted
• blended
• gluten-free
• dairy-free
• comfort food