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roasted Italian pepper and tomato soup

Roasted Italian Pepper and Tomato Soup

Course Main
Servings 4 servings
Author Mikaela

Ingredients

  • 1-1 1/2 lbs Roma tomatoes quartered
  • 3-4 Italian peppers halved
  • 1 onion sliced
  • 4-6 cloves garlic halved
  • 2 Tbsp tomato paste
  • 2 cups vegetable broth
  • 1/2 tsp basil
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 2 Tbsp olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 375.
  2. Line a baking sheet with foil or parchment paper.
  3. Toss the tomatoes, peppers, onion, and garlic with the olive oil. Sprinkle on salt and pepper to taste.
  4. Place on the baking sheet and bake for 45 minutes.
  5. Allow to cool slightly then puree in a blender with the tomato paste.
  6. In a sauce pan, heat the broth on medium heat.
  7. Stir in the pureed vegetables.
  8. Add the spices and continue to stir.
  9. Serve hot or allow to cool before freezing.