ROASTED TOMATO & RED PEPPER SOUP

Fall is the time when I start to crave warm and yummy soups! And this recipe has everything I need: Simple, hearty and healthy. The tomatoes and peppers add such a wonderful smell to your kitchen as they roast and bubble away in the oven.

This is a fantastic recipe to use up veggies that are just sitting in your fridge. The extra step of roasting adds such a wonderful depth of flavour that will make you feel like a master chef!

*A quick note, this soup can be easily turned vegan or vegetarian with substituting the chicken stock with vegetable stock.


Recipe:

• 1 Small white onion
• 2 Garlic Cloves
• 8-10 Small Plum Tomatoes (3-4 Large) 
• 2 Red Peppers
• 2 Tbsp Olive Oil
• Salt & Pepper
• 1 Tbsp Brown Sugar
• 3 Cups Chicken or Vegetable Stock
• Fresh Thyme or Basil 

Preheat oven to 425 degrees F.

In a large roasting pan, roughly chop tomatoes, peppers, onions and garlic. Pour the olive oil over everything and season with salt and pepper. Sprinkle the brown sugar evenly over the tomatoes and peppers.

Roast in the oven for about 40 minutes, keeping a close eye on it. Everything should be softened and have a lovely colour to it. Don't worry if things get a little blacken on the edges, that adds a wonder flavour.

Pour the roasted veggies into a deep pot and add the chicken broth and the chopped herbs. Blend with an immersion blender until smooth. You can also use a food processor or a countertop blender, but make sure to cool your vegetables down first. 

Strain the soup through a colander or strainer to remove any large chunks or seeds and heat to a shimmer. Season to taste!