Gail
7/30/2022
10:08:48 PM | Roasted red peppers and tomato soup
(Makes 5 -6 cups)
2 large red sweet peppers, roughly chopped
1\2 pound cherry or plum tomatoes, chopped in half
1 small white onion, roughly chopped
2 garlic cloves, roughly chopped
2 - 3 chopped stalks celery
1\2 teaspoon dried thyme
Optional; 1\4 teaspoon red pepper flakes
3\4 to 1 cup water
Preheat oven to 400F
Put all ingredients, except the water, in a a baking dish and mix well.
Place in oven and roast for 30 minutes until browned and tender.
Remove from the oven and add to a blender with the water. Blend until smooth. Pour into a pot and heat until simmering. Ladle into bowls and garnish with fresh basil.
It is delish, enjoy! ( I used the pepper flakes and it was heavenly.)
Variation; Bake a spaghetti squash in the oven, scoop out and pour this soup over it for sauce - yum!!!
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