Roast Tomato & Pepper Soup

1. 1

   Preheat oven to 400u00b0F. Place tomatoes and peppers cut side up, on large baking sheet.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Drizzle tomatoes and peppers with 4 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.

4. 4

   Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.

5. 5

   Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil.

6. 6

   Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes.

7. 7

   Stir in basil. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.