Roasted Red Peppe…
Ingredients
  • 3 red bell peppers
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 2 (14.5-ounce) cans diced tomatoes, with juice
  • salt and pepper to taste
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Steps
  1. Preheat oven to 375 degrees F (190 degrees C). Place the bell peppers on a baking sheet.
  2. Drizzle with 2 tablespoons of the olive oil. Roast for 25 minutes or until the skins are charred.
  3. Remove from oven and place in a plastic bag to steam for 10 minutes. Peel off the skins and discard.
  4. Heat remaining 1 tablespoon of olive oil in a large pot over medium heat.
  5. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, basil, and smoked paprika; cook for 1 minute more.
  6. Pour in vegetable broth and diced tomatoes with juice. Bring to a boil.
  7. Reduce heat to low; simmer for 15 minutes.
  8. Add roasted peppers and cook for 5 more minutes.
  9. Remove from heat and blend soup using an immersion blender until smooth.
  10. Season with salt and pepper to taste before serving.
Tags
vegetarian
soup
tomato
red pepper
healthy
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