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 to taste

• Pepper to taste

• Heavy pour of 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!