Roasted Tomato and Pepper Soup
• 2 lbs tomato, cut into wedges
• 2 bell peppers, sliced*
• 1 tbsp dried basil
• 2 cloves garlic, minced
• 2 cups soup stock (vegetable or chicken)
• 1 medium English cucumber, sliced
• Salt and pepper to taste
• Olive oil
Preheat oven to 450F (425F for convection ovens), arranged diced tomatoes and pepper slices on a baking sheet, brush lightly with olive oil, roast for 30 minutes.
In a blender or food processor puree tomatoes, peppers, cucumber, basil and garlic.
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.
* use bell pepper color of choice, I found red or orange work best to keep a deep rich color to the soup.
Cook’s Note: Variation; I have made my stock for this soup from simmering a ham bone and adding finely diced cooked ham to the soup