Roasted Tomato Soup

What’s in it:

  • 2 tomatoes
  • Diced Onions
  • Diced Bell Peppers
  • Garlic Cloves
  • 2 Small Cans Tomato Paste
  • 2-3 TBSP Extra Virgin Olive Oil
  • 2 Cups Water (or Vegetable Stock)

 How to Make it:

Preheat oven to 400 degrees. Cut the tomatoes in half and place them along with the peppers, onions, and garlic in a rectangular pan. Drizzle Balsalmic and some olive oil over the top. Place in the oven for 40 minutes. Remove after 40 minutes and let cool for a second. While they’re cooling get out a sauce pan and add tomato paste, water, and olive oil. Place the roasted veggies in a blender and blend. Add this to the sauce pan. Add salt and pepper. Let cook on stove top for 10-15 minutes.

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