October 6, 2026
Cozy Red Pepper and Tomato Soup
6 medium vine ripe tomatoes sliced in half 3 large red bell peppers - seeded and cut into large wedges 1 large sweet potato peeled and chut into 2 inch chunks 2 large carrots - peeled and cut into 2 inch chunks 1 large onion - roughly chopped 6 cloves garlic - peeled and remain whole 2-3 Tablespoons Garlic or Hot Pepper infused olive oil 3 cups chicken or vegetable broth Salt and Pepper to taste 1 handful fresh basil leaves
Heat the oven to 400 degrees Put tomatoes, peppers, carrots, onions, and garlic in a large oven safe baking dish or sheet. Evenly coat with olive oil. Roast at 400 degrees about 35-40 minutes. Transfer everything to large sauce pot and add broth, salt, pepper and fresh basil. Using an emersion blender gently puree until smooth. Simmer on low about 20 minutes. Serve with toasted croutons or grilled cheese sandwiches. *Note - if you don't have an emersion blender, cool the vegetables and put them in a regular blender with the broth. Be careful as hot liquid expand in the blender* Once pureed to smooth, transfer to a pot and simmer on low for about 20 minutes.