Roasted Tomato and Red Bell Pepper Soup

1. 1

   Preheat oven to 450F.

2. 2

   Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet.

3. 3

   Drizzle oil over; sprinkle generously with salt and pepper.

4. 4

   Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes.

5. 5

   Remove from oven; let cool.

6. 6

   Transfer vegetables and any juices to food processor.

7. 7

   Add basil and thyme leaves.

8. 8

   Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.

9. 9

   Return soup to pan, and heat through, stirring occasionally.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.