Smooth and creamy soup made with homemade roasted tomatoes and red peppers.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour10 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Servings: 6
Ingredients
6tomatoes, halved
4sweet bell peppers, halves
2onions, sliced
6garlic cloves
2tbspoil
3cupschicken broth
1cuphalf and half
2tspsmoked paprika
1tspblack pepper
1tspsalt
1/2tspcayenne
sour cream
parsley
Instructions
Lay the tomatoes, peppers, onion and garlic on a baking sheet, lined with parchment paper. Drizzle with oil and bake at 450F for 1 hour.
Using a food processor, blend the roasted vegetables until smooth. Pour the puree into a soup pot, add the chicken broth and spices and bring to a boil.
Lower heat to a simmer, add the half and half, and cook for 10 minutes.
Serve in soup bowls with a dollop of sour cream and chopped parsley.