1 green and red pepper, cut in half and remove seeds
1 jalapeno pepper (or more for taste), cut in half & remove seeds
Preheat oven to 400. Spread tomatoes, red, green
and jalapeno pepper on a baking sheet and drizzle
with 2 tablespoons of olive oil. Season with salt
and pepper and roast for about 45 minutes.
In a large stockpot, heat the other 2 T of olive
oil over medium heat. Add the onion and cook
until tender about 2-3 minutes. Stir in garlic
and red pepper flakes. Cook for another 2-3
minutes. Add the canned tomatoes, fresh basil and
vegetable broth. Stir in the oven roasted
tomatoes and peppers, which have had the skins
removed. Cook for another 30 minutes over medium-
Use an immersion blender or food processor to
puree the soup in the stockpot, or transfer soup
to a food processor or blender to blend. The soup
should be smooth, with a few tomato chunks.
Season with salt and pepper to taste. Serve warm.
Serve with croutons, sour cream, cheese
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