Roasted Tomato and Pepper Soup

By • August 11, 2013 1 Comments

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Serves 4

  • 2 pounds tomatoes, cut into wedges
  • 2 sweet bell peppers, sliced
  • 1 tablespoon dried basil
  • 2 cups soup stock (vegetable or chicken)
  • 1 medium English cucumber, sliced
  • salt and pepper to taste
  • olive oil
  1. Preheat oven to 450F (425F for convection ovens), arranged tomatoes and pepper slices on a baking sheet, brush lightly with olive oil, roast for 30 minutes.
  2. In a blender or food processor puree tomatoes, peppers, cucumber, basil and garlic.
  3. In a large saucepan heat soup stock, add pureed vegetables, heat to a slow boil, add salt and pepper to taste, reduce heat and simmer for 20-30 minutes.
  4. Cook's notes: * use bell pepper color of choice, I found red or orange work best to keep a deep rich color to the soup.

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