Prep Time: 15 minutes
Yield: 4-5 servings
- 1 pint cherry tomatoes
- 2 red bell peppers
- 2 yellow bell peppers
- 2 red onions (this may seem like a lot, but the flavor really mellows out)
- 5 garlic cloves or 2 tablespoons minced garlic
- 3 tablespoons olive oil (you can also use coconut oil if you prefer)
- 5 cups vegetable stock
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
1. Remove stalks and seeds from the peppers and chop up into smallish pieces. Chop up the onion into small chunks as well. Peel garlic cloves and leave them whole, or use minced garlic which is what we happened to have on hand (and feel free to use more if you really like garlic).
2. Put all of the peppers, tomatoes and garlic on a baking sheet. Drizzle with the olive oil and roast in the oven for about 12-15 minutes.
3. While it’s in the oven, prepare your stock. We like using one in paste form that easily dissolves in water, or you can use any organic vegetable stock.
4. Remove veggies from oven and toss them all in a large saucepan. Add your stock and your seasonings and bring to a boil. Turn down and let it simmer for about 10 minutes.
5. Remove from heat. Using an immersion blender or food processor, blend soup until smooth.
At this point, we tossed in some precooked shrimp, which was amazing with the tomato and garlic flavors. You could add chicken too, or just leave as a vegetarian dish.
6. Pour into a bowl. This would be delicious served with a kale salad on the side. It really compliments the flavor.