Roasted Red Pepper and Tomato Soup

Ingredients:

3 sweet red peppers, quartered

3 tomatoes, halved lengthwise

5 large cloves garlic, peeled

1 large onion, cut in thick wedges

2 tbsp olive oil

1/2 tsp each salt, dried thyme, rosemary and basil leaves

1/4 tsp pepper

3 cups (750 mL) chicken or vegetable broth

2 tbsp balsamic vinegar

Sour cream and fresh basil leaves

Preparation:

• Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion.

• In small bowl, combine oil, salt, thyme, rosemary, basil and pepper; brush over vegetables.

• Roast on bottom rack of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred.

• Let cool for 30 minutes or until cool enough to handle.

• Slip skins off peppers and tomatoes.• In blender or food processor, in batches, purée vegetables with any juices and some of the broth until smooth.

• Transfer to large saucepan; add vinegar and any remaining broth.

• Serve at room temperature or heat until hot.

• Garnish each serving with swirl of sour cream and basil leaves.

Makes 6 servings; count as a free food.

Recipe courtesy of Foodland Ontario.