Roasted Red Pepper & Tomato Soup

By shauna

Ingredients

• 3 Red Peppers
• 2 Tbsp. Extra-Virgin Olive Oil
• 3 Cloves Garlic, thinly sliced
• 1 C. Sweet Onion, diced
• 1 Tbsp. Fresh Rosemary, chopped
• 1 28 oz. Can Whole Tomatoes w/ Juices
• 1 C. Water or Vegetable Stock
• 1 tsp. Maldon Sea Salt
• 1 tsp. Granulated Sugar

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. Cut the tops from the red peppers & discard the seeds & inner membranes. Place peppers cut side down on a parchment paper lined baking sheet & roast for 35-40 min, till blistered & softened. Place the roasted peppers in a bowl & cover tightly with plastic wrap so the peppers steam & skins loosen. After 20 min, the skins should peel away easily from the peppers. Heat the olive oil in a lg. pot over med heat. Add the garlic, onion & rosemary & saute for 10 min, till mixture is softened & fragrant. Add the roasted peppers, tomatoes & their juices, water or stock, salt & sugar. Cook for 20 min, stirring occasionally. Puree the soup in sm batches in a blender or food processor till smooth. To serve, ladle into bowls & drizzle with some good olive oil & crumbled cheese if desired.