Ingredients
- 4 large, red bell peppers
- 6 medium tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish for garnish, optional
Instructions
- Preheat oven to 425°F. Halve the red peppers and tomatoes, removing seeds and stems from the peppers. Arrange on a baking sheet.
- Roast peppers and tomatoes for 25-30 minutes until charred and soft. Remove from oven and let cool slightly.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Peel the skins off the roasted peppers and tomatoes, discard skins, and add the vegetables to the pot.
- Add vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer.
- Simmer for 20 minutes, then blend the soup with an immersion blender until smooth.
- Adjust seasoning if necessary. Serve hot, garnished with fresh basil if desired.
