Roasted Red Pepper and Tomato Soup
(from Brecken’s recipe box)
Prep time: 15 minutes
Cook time: 40 minutes
Serves 4 people
Categories: Soup
Ingredients
- 1 lb red bell peppers (2-4), cored and quartered
- 1 lb ripe tomatoes (2-3 med), halved
- 1 medium onion, quartered
- Extra Virgin Olive Oil
- 1 carrot chopped
- 2 cloves garlic, chopped
- 3 -4 cups vegetable stock
- celery tops
- 1 tsp thyme
- 1 tsp parsley
- 1 bay leaf
- 3/4 cup fresh basil, chopped
- 1 tbsp lemon juice
Directions
-
Broil oiled peppers, tomatoes and onion until lightly charred, about 10 minutes. Combine all ingredients, except basil and lemon juice, in large pot. Simmer for 30 minutes. Discard bay leaf. Puree soup until smooth then stir in chopped basil and lemon juice.