This recipe is super simple to put together. Try putting this one together on the weekend, so that you can enjoy it as a lunch or dinner throughout the week!
Prep Time: 20 minutesmins
Cook Time: 25 minutesmins
Total Time: 45 minutesmins
Course: Appetizer, Soup
Keyword: Red Pepper, soup
Servings: 4
Author: Christina Carlyle
Ingredients
4red peppers, peeled, cleaned and chopped
1small red onion, chopped
2clovesof garlic, peeled, and chopped
2tablespoonsof extra virgin olive oil
12San Marzano cherry tomatoes
4cupsorganic broth, vegetable, chicken, beef or bone will work here
1/8cupfresh chopped basil
Fresh black pepper and quality salt to taste
Instructions
Preheat the oven to 350F.
Prep and chop the peppers, onion, garlic, and basil.
Line a large baking sheet with parchment paper.
Add the peppers, onion, garlic, and tomatoes onto the baking tray.
Drizzle oil over the veggies and place in the pre-heated oven.
Roast for 15 minutes.
After about 10 minutes, add the broth, basil, salt and pepper to a stockpot and over medium heat.
When done, remove the vegetable tray from the oven and add to the stock.