Roasted Red Pepper & Tomato Soup Recipe

Ingredients

• 4 roma tomatoes, cut into large chunks
• 1 container cherry tomatoes (usually they are 10 oz)
• 1 large red bell pepper, cut into large chunks
• 1/2 head of garlic, sliced in half horizontally
• 1 sweet onion, peeled and cut into large chunks
• salt and pepper
• 1 tsp dried oregano
• 2-3 tbsp olive oil
• 16 oz chicken broth
• 1 tsp Better Than Bouillon base (optional)
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 475 degrees.
2. In a large baking dish, add both kinds of tomatoes, bell pepper, garlic, and onion. Sprinkle with salt and pepper, oregano, and drizzle with olive oil.
3. Roast in the oven at 475 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for an additional 15 minutes (this helps caramelize the veggies without burning them).
4. Remove from the oven and allow to cool for a bit. Squeeze the garlic cloves out of its head into the baking dish.
5. Add the vegetable mixture to a blender and blend until very smooth.
6. Transfer to a Dutch oven or saucepan on the stove over medium-high heat. Add in the chicken broth and bring to a gentle boil, then reduce the heat to low and allow to very gently simmer for 10-15 minutes, stirring often.
7. Pour in the heavy cream, allow to heat through, and serve.