Roasted Red Pepper Soup | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/roaste...
Ingredients
▢2 lbs red bell peppers (about 5) 900 grams
▢1 ½ lbs roma or cherry tomatoes (about 6 roma) 681 grams
▢oil, salt and freshly cracked pepper
▢1 tablespoon oil
▢1 medium onion (finely diced)
▢2 large carrots (peeled and finely diced)
▢1 rib celery (finely diced)
▢4 cloves garlic (minced)
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon dried parsley
▢1-2 teaspoons salt
▢¼ teaspoon red pepper flakes
▢2 cups low sodium vegetable broth
▢1 tablespoon granulated sugar
▢½ cup cream (any kind)
▢¼ cup grated Parmesan cheese
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment or tin foil. Spray with non stick spray.
Cut peppers and tomatoes into 1.5-2" chunks (not necessary if using cherry or grape tomatoes). Place on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Roast for 30-40 minutes, just until beginning to brown. You want a little color on them, but we don't want them burnt! If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.
Meanwhile, heat 1 tablespoon oil in a large soup pot over medium-high heat. Add the onion, carrots and celery.
Cook until onion is translucent, then add the garlic, basil, oregano, parsley, 1 teaspoon salt and red pepper flakes and cook 2 minutes.
Stir in the broth and bring to a simmer. Cover and cook until tender, about 10-15 minutes.
When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.
Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.