Roasted Tomato Soup
Roasted tomato soup.
Yield: Four servings.
|1||Red Bell Pepper (chopped)|
|8||Roasted Tomatoes (roasted for 1 hour at 300 F., turning once, skins removed)|
- Cook onion and bell pepper in olive oil over medium heat until softened (about 7 minutes)
- Add garlic and cook for another minute, stirring regularly
- Add all remaining ingredients
- Bring to a boil, then reduce heat and simmer for about 15 minutes
- Remove bay leaves
- Blend with an immersion blender