Classic Tomato Soup with Roasted Red Peppers
How can zesty tomato soup get better? By adding select seasonings and roasted red peppers. Making this one scrumptious soup.
Serves 6 |
|2 lbs tomatoes, (quartered) |
|1/4 teaspoon ground black pepper |
|3 cloves garlic |
|3/4 teaspoon sea salt |
|1/8 teaspoon paprika |
|1 onion, (chopped) |
|1 tablespoon olive oil |
|1/2 cup vegetable broth |
|1/2 cup milk |
|2 red peppers, (seeded and chopped) |
- Preheat oven to 375° F.
- Spread out tomatoes, garlic, red peppers and onion on a large baking sheet. Roast for 1 hours.
- Remove baking sheet from oven. Allow to cool and then place into a food processor. Puree ingredients.
- Pour pureed ingredients into a saucepan. Add in pepper, milk, vegetable broth, paprika and salt. Simmer for 20 minutes.