Red Pepper Roasted Tomato Soup

This tomato soup is pretty simple to whip together for a fast warm veggie filled dinner.

5 from 1 vote

2-3 red peppers each pepper divided into about 6 slices, stem and insides removed. You can leave a few seeds.
½ a large onion chopped small
¼ cup butter or coconut oil
2 celery ribs chopped small
2 medium carrots chopped small
2-3 garlic cloves minced
1 quart jar of bottled tomatoes homemade if possible
⅓ cup broth homemade if possible
1 TBSP dried nettle leaf optional
½ TBSP dried red clover leaf optional
dried or fresh basil to taste start with 2 tsp then add 1 tsp at a time after until desired taste
¼ cup whole cream or coconut cream

Prepare all veggies by cutting them if you have not already.
Preheat oven to 400℉. Line a baking sheet with parchment paper (unbleached paper if possible).
Place the pepper slices on prepared baking sheet and place on the middle rack in the preheated oven. Check peppers about every 8 minutes, baking them until they are soft and lightly brown on the edges. Work on next step as peppers are baking.
Add butter and onion to a large pot. Cook until onion is translucent then add celery and carrots and garlic. Continue cooking and stirring until soft then remove from unit to cool.
When peppers and pot of veggies are done allow them to cool until no longer hot but still warm. Add peppers, veggies, broth, tomatoes and herbs to the blender. Blend until creamy (I use a VitaMix, the best way to blend creamy soups).
Pour blended mixture back into pot and bring to a low simmer. Allow to cook for about 10 minutes then stir in the cream. Top with fresh basil, parmesan and serve with grilled cheese if desired.
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