Creamy Roasted Tomato Soup
4 tomatoes 2 onions 2 red bell peppers 3 garlic cloves 2 tbsp olive oil 2 tbsp balsamic vinegar 1 cup vegetable stock 2 sprigs of fresh thyme 1 sprig of fresh rosemary 1 tsp smoked paprika 1 tsp salt, plus more to taste
1⁄4 tsp black pepper, plus more to taste
Preheat oven to 350°F.
Cut tomatoes, red bell peppers and onion in half lengthwise. Peel the garlic.
Place the tomatoes, red bell peppers (facing up), onions and garlic side by side on a baking sheet. Add thyme, rosemary and spices. Drizzle with olive oil and balsamic vinegar.
Roast at 350°F for 35-40 minutes or until bell peppers are roasted and tomatoes have caramelized.
Transfer roasted veggies to a blender and add the vegetable stock. Blend until smooth.
Transfer soup to a saucepan on the stove. Simmer for about 10 minutes. Enjoy.