Roasted tomato and pepper soup

jolarocknrolla
jolarocknrolla Posts: 236 Member
edited September 2024 in Recipes
3-4 large ripe tomatoes, cored
2 red peppers
1 large onion, peeled and cut in half
3 cloves of garlic (unpeeled)
handful of basil leaves
pepper
Pacific Natural Foods - Organic Roasted Red Pepper & Tomato-Low Sodium

Preheat oven to 400 degrees. Place in roasting pan: cored tomatoes, cut-side down, peppers (whole), onion halves, cut-side down, and cloves of garlic still peeled. Every 10 minutes turn the peppers and garlic. Remove garlic after 20 minutes, onions after 30 minutes. The tomatoes and peppers should char, usually takes 40 minutes or so. let everything cool, then remove tomato skins and pepper skins and remove seeds from peppers. Pulse in food processor with roastng juices until combined but still a little bit chunky. put in the pot with one or two cups of low sodium tomato soup, add pepper and torn basil to taste, bring to a simmer and serve.

I like this w/ a tablespoon of greek yogurt for creamyness, served w/ a green salad or a baked potato.

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