#SoupSZN: Roasted Red Pepper & Tomato
Tomato soup is a fall staple, but I’m not a huge tomato fan. This one is for the non-tomato lovers!
Measurements (serves 4):
2 red peppers
3 heads of garlic
2 lbs of mini heirloom tomatoes
3 tbsp olive oil
Handful of fresh basil
½ cup of heavy cream (you can switch to coconut cream to make vegan!)
Salt & pepper to taste
Top with crème fraîche & more fresh basil (thinly sliced)
Step 1
Add tomatoes, red peppers, garlic heads, salt & pepper, and a big drizzle of olive oil to a large baking dish
Step 2
Roast at 400° for 20 minutes
Step 3
Add everything from the baking dish to a blender (including the juices) and blend until smooth
Step 4
Add heavy cream and a big bunch of fresh basil, blend again (salt & pepper to taste)
Step 5
Top with more fresh basil and crème fraîche! Serve with a cheesy grilled cheese!
