Roasted Red Pepper Soup

From Diane’s TikTok kitchen

Ingredients

• 1 onion, cut in half

• 4 red peppers, cut in half (seeds/stems removed)

• 2 carrots, peels and diced

• 1 pint cherry tomatoes

• 7 - 8 cloves of garlic, whole

• 1 can butter beans, drained & rinsed

• ½ teaspoon cayenne pepper

• A few rosemary & thyme sprigs

• 1 Tablespoon oregano                                                  

• 1 Tablespoon paprika

• 2 bay leaves

• Salt & pepper to taste

• Heavy pour olive oil

• Loaf crusty bread for dipping

NOTE: May need 1-2 cups vegetable broth (my first batch was very thick)

Optional soup toppings:

• Red pepper flakes

• Parmesan cheese

• Drizzle heavy cream

• Chives

• Drizzle of pesto

• Croutons

Instructions

1. Preheat oven to 350°. Toss all ingredients in a heavy pour of olive oil on a baking sheet and bake for 45 minutes. Let cool.

2. Remove bay leaves, rosemary and thyme sprigs.

3. Place all ingredients in a large pot (including juices) and using an immersion blender, blend well, 4 - 5 minutes or until smooth.
   If you do not have an immersion blender you can use a regular blender. Place all ingredients from the pan into a blender (include all juices from pan) (I had to do this in steps because my blender was small). Blend well, 4 - 5 minutes or until smooth.

4. Add vegetable broth for thinner consistency, if desired.

5. Warm in large pot.

   Serve with optional toppings: red pepper flakes, parmesan cheese, a drizzle heavy cream, chives, a drizzle of pesto, or croutons. Don’t forget a piece of crusty bread for dipping!