Roasted Red Pepper Garlic Tomato Soup

Serves: Four | Prep: 15 min | Cook: 50 min

Ingredients:

Roasted Red Pepper Tomato Garlic Soup:
1 whole garlic head, top removed
1 lb sweet red peppers, halved lengthwise, seeded and stems removed
2 shallots, halved
1 lb large tomatoes, quartered
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flake
4-6 fresh thyme sprigs
1/4 cup fresh basil leaves
2 1/2 cups vegetable stock
2 tsp red wine vinegar
Pesto

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place garlic, pepper, shallots, tomato, and thyme sprigs onto the prepared tray. Drizzle with oil, salt, pepper, and red pepper flake. Roast, 40 minutes, until slightly charred.

Meanwhile, in a large pot heat vegetable stock. Add roasted vegetables, basil and red wine vinegar. Simmer, 10 minutes. Blend with an immersion blender, until smooth. Serve with a swirl of Pesto and fresh basil leaves.

Similar recipes:
Roasted Tomato Garlic Soup
Roasted Pumpkin Garlic Soup