local food blog

ROASTED PED PEPPER AND SUNDRIED TOMATO SOUP

ROASTED PED PEPPER AND SUNDRIED TOMATO SOUP

 

3 red peppers, quartered

3 yellow or orange peppers, quartered

1 large onion, quartered

2 carrots, peeled and cut into large chunks

4 tomatoes, quartered

8-10 garlic cloves

1 ½ tsp chili flakes

1 tsp ground pepper

½ tsp sea salt

2 tbsp olive oil

8 cups vegetable stock

4 cups diced tomatoes

3 tbsp sun dried tomato

Preheat oven to 350F

On a large cookie sheet lined with parchment paper, layer veggies, onion, and garlic, coat with olive oil. Sprinkle on S&P, chili flakes and give a light toss. Bake for 45 min or until veggies are soft. In a large stock pot, bring veggie stock to a boil, add diced tomatoes and sun dried tomato, and roasted veggies and simmer for about 15 minutes. Remove from heat and let cool slightly, once cool transfer to blender and puree till smooth. Heat and Serve

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