Do you eat soup all year long or is just a winter thing? I'm all about some soup! It's just too simple to make. Just watch this If you really don't like cooking during the week, make it on the weekend and freeze it in individual containers for the week. Easy Roasted Tomato & Bell Pepper Soup By ***I N G R E D I E N T S*** 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) ***I N S T R U C T I O N S*** 1. Mix the tomatoes, bell pepper and garlic with oil and salt so that they are coated. 2. Roast on a baking sheet for 18 minutes at 400 F. 3. Remove the skins of the tomatoes and bell pepper. (This creates a creamier texture and removes the bitterness of the skins. If you want to leave the skins on, that's fine but the flavor will be slightly more bitter and the texture less smooth.) 4. 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. Serving: Makes 16 oz. You can easily double up the recipe if you'd like 4 servings instead.
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