Roasted Tomato & Red Pepper Soup

4 large tomatoes
3 red peppers
1 yellow onion
1 whole bulb garlic
2 TBS olive oil
1-2 cups water (or substitute milk or cream)
handful of basil leaves
1 tsp thyme (optional)
salt and pepper

Quarter the tomatoes and cleaned red peppers and onion. Arrange on a baking sheet along with the whole garlic bulb (I usually wrap it in tin foil w/olive oil to roast it). Drizzle olive oil, salt, and pepper onto veggies. Roast at 450 for about 45 minutes. Allow to cool for a few minutes and then place everything in a food processor or blender (removing the outer husk from the garlic…you can just squeeze out the roasted insides). Transfer back to a pan, add 1-2 cups of water or milk (depending on how thick, rich, creamy you would like it) and the thyme and basil.

You can also add parmesan or top with ricotta cheese if desired. Enjoy!


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