creamy roasted red pepper & tomato soup

image (11)
  • 7-8 tomato’s
  • 3 Red Pepper
  • 1 yellow onion
  • 3 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 half & half
  • Salt & pepper to taste
  • 4 cups of stock of your choice
Cut tomato’s, onion, garlic & peppers into pieces (I like to cut them pretty small so that blending after is easier). Place them in baking dishes and toss with olive oil. Place the red pepper and tomato skin down. Bake for 45 minutes. Warm your stock on the stove. Once your veggies are done baking, place them in the stock and simmer for 10-15 min. Once time is up, blend everything. Depending on your blender, you may have small pieces of veggies that weren’t pureed with the rest of your soup, I just used a strainer spoon to take the piece out. Once all soup is pureed, mix in the cream. You can add some basil as well. Finish with some plain goat cheese on top or some fresh Parmesan. Yum!!
Buon Appetito!!

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