Tomato Soup for the Soul
Roasted tomato soup
12 small tomatoes sliced into 3’s (or 3 large cans of drained diced tomatoes)
2 red peppers chopped
5 cloves of garlic
2-5 hot peppers (optional)
1 large red onion
2 tbsp olive oil
2 tsp salt and 1 tsp pepper
Place all of us this on a parchment lined baking sheet and roast at 350 degrees for 1 hour.
Place your roasted veggies along with their juices into a large sauce pan. Add just enough water to cover .
Simmer this mixture for 30 minutes and then purée with a food processor or hand blender. Add 1 full cup of fresh basil and blend again.