Roasted Tomato and Red Pepper Soup

Roasted Tomato Soup

As the weather gets colder a bowl of this will warm you right up, soothing that winter cold. I love to make a big batch and keep it in the fridge for a quick and easy lunch or snack. So healthy, so simple, so delicious.

Serves 3

– 8 plum tomatoes

– 3 red peppers

– a large handful of fresh basil leaves

– a handful of fresh rosemary

– 5 bay leaves

– dried thyme

– a 1/4 to 1/2 of a cup of water

– 3 dessert spoons of apple cider vinegar (use lime if you don’t have this)

– 3 dessert spoons of tomato puree

– olive oil

– salt and pepper to taste

Slice the red peppers into eighths, removing the centre. Then chop the tomatoes into four or five slices. Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the basil leaves, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top. Roast at 375* for 30 -40 minutes.

Once the vegetables have finished roasting put them into a liquidizer with the apple cider vinegar, tomato puree, salt & pepper, be careful not to add the bay leaves or rosemary sticks though. As the soup blends, slowly add in the water until you reach your desired consistency. Once you have reached this pour the soup straight into bowls and serve.

Recipe Source Link: Yummly

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