Roasted red pepper and tomato soup recipe

Even though it feels like summer outside, it truly is Autumn here in the tri-state region. If you are still one of the lucky ones who has a garden producing fruits and veggies, this recipe is a delicious way to serve them up. To make this recipe vegetarian/vegan friendly, simply swap out the chicken broth for vegetable broth.

ROASTED RED PEPPER AND TOMATO SOUP 
Ingredients

• 4 medium to large sweet red peppers, seeded and cut into chunks 
• 3 Roma tomatoes, seeded and cut into chunks 
• 3 cloves garlic, sliced drizzle olive oil 
• 1 medium size white or yellow onion cut into chunks 
• drizzle olive oil 
• 4 cups chicken broth (to make vegan, use vegetable broth)
• 2 cups water 
• 6-8 fresh basil leaves, cut chiffonade 
• salt and pepper to taste 

Directions 
Preheat oven to 350 degrees. Pour the oil on a large baking sheet and add pepper, tomato and garlic pieces, stirring to coat. Roast for 15 minutes, stir then return to oven for 15 more minutes. While vegetables are roasting, add remaining oil and onions to a large stockpot and cook until soft. Add broth, water and roasted vegetable mixture. Bring to a boil over medium high heat. Reduce heat and simmer for 15-20 minutes, until all vegetables are soft. Strain out vegetables and place in a food processor with 1 cup of the broth. Puree until smooth then return to pot. Cook for 15 minutes to thicken slightly then stir in salt, pepper and basil. Serve hot.