Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is a flavorful and easy-to-make dish that's perfect for a cold winter day. The roasted vegetables give the soup a deep, rich flavor, and the addition of fresh herbs and spices adds a touch of complexity. Serve this soup with a side of crusty bread or a grilled cheese sandwich for a complete meal.

The history of roasted red pepper and tomato soup is a long and winding one, dating back to the early days of cooking. In the early days, soups were made with whatever vegetables were available, and tomatoes and peppers were often used because they were easy to grow and store. Over time, the recipe for roasted red pepper and tomato soup evolved, and today it is a classic dish that is enjoyed by people all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound red bell peppers, cut into 1-inch pieces
• 1 pound tomatoes, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the bell peppers, tomatoes, onion, and garlic with olive oil, oregano, basil, salt, and pepper in a large bowl.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
4. Transfer the roasted vegetables to a blender or food processor and puree until smooth.
5. Add 1-2 cups of water or broth to the blender and puree until desired consistency is reached.
6. Season to taste with additional salt and pepper, if needed.

Why It Works

• Roasting the vegetables before adding them to the soup gives them a deep, rich flavor.
• The addition of fresh herbs and spices adds a touch of complexity to the soup.
• The soup is easy to make and can be tailored to your own taste preferences.