Roasted Red Pepper and Tomato Soup

A flavorful and hearty vegan soup featuring the sweetness of roasted red peppers and the tanginess of tomatoes.

Steps

1. Preheat the oven to 400°F (200°C). 2. Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet cut side down. Roast in the oven for 20-25 minutes until the skin is charred. 3. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened. 4. Add the roasted red peppers (peeled), tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes. 5. Use an immersion blender to blend the soup until smooth. Season with salt and pepper. 6. Serve hot and enjoy!

- 2 red bell peppers - 1 can of whole peeled tomatoes - 1 onion - 2 cloves of garlic - 2 cups vegetable broth - 1 tbsp olive oil - Salt and pepper to taste