Pin ItROASTED RED PEPPER TOMATO SOUP
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| Serves | 2-4 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| By author | Aloha Cooks |
This soup is so easy to make. You can serve it alone for lunch or turn it into a quick meal by serving it with a wrap, sandwich, or a big salad.
Ingredients
- 2 medium Red Bell Peppers
- 1 small Onion
- 5 cloves Garlic
- 6 medium Tomatoes (or 4 large)
- 1/2 cup Fresh Basil Leaves (loosely packed )
- 1 tablespoon Extra Virgin Olive Oil (plus more for roasting the peppers, onions, and garlic)
- 1/2 teaspoon Celtic Sea Salt or Himalayan Salt (add more or less to taste)
- dash Fresh Ground Pepper
Directions
| Step 1. | |
| Wash the bell peppers, slice in fourths, removing the stems, seeds, and membranes. Slice the onion, discard ends and skin. Peel the garlic cloves. | |
| Step 2. | |
| Coat the vegetables with a thin layer of olive oil using an oil spray pump bottle or a basting brush. Arrange vegetables on a broiler pan and place them under the broiler. Roast the vegetables until each side is nicely browned about 5-10 minutes. | |
| Step 3. | |
| You can also grill the vegetables on the BBQ until they are browned on all sides. You can use a grilling basket to hold the vegetables while they roast. On the grill you may opt to roast the peppers whole and discard the skin, seeds, and membranes once cooled. | |
| Step 4. | |
| In the meantime, wash the tomatoes and basil. Remove the stems from the tomatoes and cut into fourths. Remove fresh basil leaves from stems and measure about 1/2C loosely packed leaves or use approximately one bunch, if that's how you purchased them. | |
| Step 5. | |
| Put all ingredients in a food process or blender and process until smooth. Ladle into individual serving bowls and garnish with fresh basil. You can also drizzle a little olive oil in a spiral on top of the soup then add a fresh basil sprig in the center of it. | |
