Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

from farmhouseonboone.com
55 min

Roasted red pepper and tomato soup is the perfect fall recipe.  Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.

Ingredients

  • 3 lbs heirloom tomatoes
  • 5 bell peppers
  • 2 onions
  • 1 bulb garlic
  • 3-4 tbs of coconut oil
  • 1 quart chicken broth
  • 2 tsp sea salt
  • 1/2 tbs organic brown sugar
  • fresh basil
  • heavy whipping cream, optional

Directions

  1. 1

    Slice up three pounds of tomatoes.   Cut five bell peppers into strips. Cut two medium onions into large chunks. Slice the top off one bulb of garlic.

  2. 2

    Line two large baking sheets with parchment paper. Spread the sliced tomatoes and peppers out on the baking sheet. Drizzle the veggies with coconut oil and sprinkle with salt. Place the onion chunks and garlic bulb in a glass baking dish. Sprinkle them with salt and drizzle with a little coconut oil. Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.

  3. 3

    Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender.  Blend on high until everything is pureed.

  4. 4

    Add the soup back to a stock pot and bring to a boil for 15-20 minutes.

  5. 5

    Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.