This recipe is rich in vitamins and taste! I make a large batch then use the leftovers in different recipes. I think roasting the vegetable and garlic make this extra YUM! Perfect healthy comfort meal this fall and winter! 

I made this during our garden’s harvest season and used a variety of tomatoes, peppers and herbs. So, feel free to adjust with whatever you have or enjoy! You can also add in a can of diced tomatoes, but it’s not as tasty as fresh roasted.

It’s surprisingly EASY! I roasted everything on a sheet pan and simply blended it into this inviting soup.

Such a great recipe to cleanse the liver—our main fat-burning organ. 

Roasted Red Pepper & Tomato Soup

1 chopped red bell peppers
1 pound plum tomatoes
1 onion, diced
3 garlic cloves, sliced in half
3-4 stalks of celery, diced
1 – 2 tsp. Italian seasoning (or chopped fresh herbs such as basil, oregano, thyme, rosemary, sage, etc.)
1/2 tsp. dried thyme (if you don’t add it fresh)
Sprinkle with Himalayan Pink salt and pepper
1/2 tsp. red pepper flakes (optional)
1 1/2 cups vegetable broth (see recipe below)
1 8 oz can tomato sauce
Fresh basil, to serve if desired

Place tomatoes, bell peppers, onion and garlic on a cookie sheet lined with a silicon sheet or parchment paper. Sprinkle with seasonings and roast at 400 for about 30 minutes. 

Pour the broth and tomato sauce in a blender and add the roasted vegetables. Blend well. Test for taste and adjust if needed. Serve with basil, if desired.

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