Roasted Tomato, Pepper, And Red Onion Soup

1. 1

   Wash and halve the tomatoes.

2. 2

   Halve the pepper, removing the core and seeds.

3. 3

   Cut the onion in quarters.

4. 4

   Place the vegetables and two sprigs of sage on a large bake pan.

5. 5

   Sprinkle with the olive oil.

6. 6

   Bake for 30 minutes in the oven at 400 degrees.

7. 7

   Remove the vegetables from the oven and place them in an ovenproof dish.

8. 8

   Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.

9. 9

   Allow the vegetables to cool.

10. 10

    Puree with a handblender.

11. 11

    Reheat in a pan on the stove when ready to serve.

12. 12

    Garnish with chopped sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.