Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup



















Since the weather in MN hasn't exactly been enjoyable this April, soup has warmed me up quite a bit.

Ingredients:

Roast: 
heat oven to 500 degrees
1 red pepper
1 package portabella mushrooms (cut in half)

Roast veggies for 30 to 40 minutes. Turned & stir every 8-10 minutes. Let cool for 30 minutes. Set mushrooms aside. Chopped red pepper in small pieces. Set aside.

Ingredients:
1/4 red onion, chopped
2 garlic cloves, minced
2 large Roma tomatoes (cut into small pieces
1 can tomato sauce (12-14 oz can)
1-2 tbls Olive oil
1/2 tsp (or more) course sea salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper
6 to 8 leaves Fresh Basil, minced
Oregano to taste
Parsley to taste
Green sauce to taste
Frank's hot sauce to taste
Fresh Parmesan

Heat olive oil in sauce pan on medium to medium high, add onions. Once translucent add garlic heat until fragrant. Add the rest of the ingredients & red pepper. Bring to a boil, turn heat to medium low to low and cook for 20 to 30 minutes stirring occasionally. Use a hand blender or potato masher to break down pieces.

Serve topped with mushroom and some fresh Parmesan. I also made some torilla grilled cheese with various cheeses. Yum.

-shan


taste.