Roasted Tomato and Red Pepper Soup

This Roasted Tomato and Red Pepper Soup is bursting with flavor from the roasted vegetables and aromatic garlic. Its a comforting and hearty soup thats perfect for a cozy night in.

Ingredients:

• 6 tomatoes, halved
• 2 red bell peppers, halved and deseeded
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

Place tomatoes and red bell peppers on a baking sheet, cut side up

Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until softened and slightly charred

In a Dutch oven, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until fragrant and translucent, about 5 minutes

Add roasted tomatoes and red bell peppers to the pot along with vegetable broth and dried thyme

Bring to a simmer and let cook for 15-20 minutes

Using an immersion blender or regular blender, blend the soup until smooth

Season with salt and pepper to taste

Serve hot, garnished with fresh basil leaves

Enjoy