How to make Roasted Tomato and Red Bell Pepper Soup

This delicious soup is the perfect thing for a chilly Winter day.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 8 tomatoes, halved and seeded
• 2 large bell peppers,quartered and seeded
• 1 onion, cut into wedges
• 4 cloves garlic, peeled
• 2 cups chicken broth

1. Preheat oven to 450F. Line a shallow baking pan with nonstick foil. Dump veggies into the pan.

2. Sprinkle with salt and pepper to taste. Roast vegetables until brown and tender, about 40 minutes, turning peppers and onions occasionaly.

3. Remove from oven and cool. Transfer vegetables and any accumulated juices to blender. Puree vegetables. In a large saucepan combine pureed vegetables and broth. Heat through.

Tips & Warnings

• Enjoy!

[frisbee]

on 9/15/2009 Sounds tasty!