Roasted Red Pepper and Tomato Soup

Ingredients

• Red bell pepper

  Sweet, raw

  3 cup, sliced or 276g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Garlic

  Raw

  3 clove or 9g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rosemary

  Fresh

  2 tbsp or 3g

• Thyme

  Fresh

  3 tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Tomato puree

  Canned, without salt added

  ¼ cup or 63g

• Vinegar

  Cider

  2 tbsp or 30g

Directions

1. Preheat the oven to 375°F. Chop the peppers into quarters and remove the seeds. Slice the tomatoes and place them on a rimmed baking sheet with the bell peppers and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Scatter the rosemary and thyme over the vegetables. Roast in the oven for 35-40 minutes.
2. Transfer the roasted vegetables to a blender or food processor. Add the broth, tomato purée, and apple cider vinegar. Purée until smooth, adding more broth if needed to reach the desired consistency. Adjust salt and pepper to taste. Serve warm.