Roasted Tomato and Bell Pepper Soup
Ingredients
- 5 roma tomatoes
- 1 orange bell pepper
- 1/2 cup fresh basil
- 2-3 garlic cloves
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp oregano (optional)
Preparation
Mix the tomatoes, bell pepper and garlic with oil and salt so that they are coated.
Roast on a baking sheet for 18 minutes at 400 F.
Remove the skins of the tomatoes and bell pepper.
Add the tomatoes, bell pepper and garlic to a blender with the basil and oregano. Blend until creamy and serve. If there are bubbles, just gently mix the soup with a spoon to blend them out.
