Roasted Tomato and Pepper Soup

As the weather starts to cool down, there’s nothing better than curling up with a warm bowl of soup. This Roasted Tomato and Pepper Soup is super easy to whip up and packed with flavor. With juicy cherry tomatoes, hearty beefsteak tomatoes, and sweet bell peppers, it’s a fresh take on comfort food that’s perfect for those chilly nights.

Whether you’re a kitchen pro or just starting out, this recipe will have you blending up something delicious in no time. It’s very low effort and there is not a lot of chopping involved.

Have it on it’s own, dip some grilled cheese into it or add some cooked rice to it (if you haven’t tried this it’s very good). 

INGREDIENTS:
1 pint cherry or grape tomatoes 
4 large tomatoes (beefsteak or other would work) 
1 large red or orange bell pepper or a handful of minis 
1/2 red onion, cut into chunks
1 head of garlic, halved 
4 sprigs of thyme 
4 sprigs of sage
drizzle of olive oil 
salt and pepper to taste
basil and parm to top 

DIRECTIONS:
Place all the veggies and herbs on a large rimmed baking sheet or roasting pan. Drizzle with olive oil and season with plenty of salt and pepper. 

Roast in the oven at 425 for 20 minutes. 

Remove the stems and seeds from the bell peppers (if you use the mini ones, you can just remove the stems). Transfer all of the veggies and discard the herbs into a large pot or to a high speed blender. Blend until smooth with an immersion blender or a high speed blender. Taste and adjust seasoning. 

Top with plenty of parm and basil and enjoy!!