Roasted Red Pepper & Tomato Soup
Ingredients
- 4 large red bell peppers seeded and chopped
- 1 lb Roma tomatoes halved
- 2 large celery ribs coarsely chopped
- 1 large sweet onion coarsely chopped
- 4 garlic cloves peeled
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 cups chicken bone broth or vegetable stock, heated
- to garnish plain Greek yogurt
- to garnish freshly chopped herbs such as oregano and basil
Instructions
- Preheat your oven to 400 degrees f.
- In a 9x13 baking dish add all of your chopped veggies and garlic, then sprinkle everything with oregano. Season with sea salt and black pepper then drizzle with olive oil.
- Toss with your hands to coat everything well.
- Roast your veggies for 20 to 25 minutes, or until nicely charred on top.
- Carefully remove from the oven and transfer everything into a high-speed blender together with the warmed broth.
- Blend until smooth.
- Pour into soup bowls and garnish as desired.
- Serve immediately.
