Recipe



*MAKES 4-6 SERVINGS


INGREDIENTS FOR THE SOUP:


❀ 2 medium red bell peppers (seeds removed, chopped)

❀ 1 cup grape or cherry tomatoes

❀ 2 small/medium heirloom tomatoes (chopped)

❀ 2 Roma tomatoes (chopped)

❀ 1 small yellow onion (chopped)

❀ 1 leek (tops removed, chopped)

❀ 2 garlic cloves

❀ 1-2 tbsps extra virgin olive oil

❀ Pinch of salt, pepper, and oregano

❀ 2 cups beef bone broth (you can use chicken or veggie broth here) - I used @kettleandfire

❀ 1/3 cup basil leaves


DIRECTIONS FOR THE SOUP:


  1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Add all of the vegetables and drizzle the oil, salt, pepper, and oregano all over. Toss and then spread out into an even layer.
  3. Roast for 30 to 40 minutes or until the veggies are slightly charred and blistered.
  4. Add the roasted veggies to a large pot and stir in the broth and basil leaves. Use an immersion blender to blend until smooth or add everything to a blender for an even smoother soup.
  5. Warm up the soup in a pot and then top with the croutons!


INGREDIENTS FOR THE CROUTONS:


❀ 1 slice sourdough bread, or gluten-free bread (cut into small pieces)*

❀ 1 tsp extra virgin olive oil

❀ Pinch of salt, pepper, and oregano


DIRECTIONS FOR THE CROUTONS:


  1. When you take the veggies out of the oven, place the bread pieces onto a clean baking sheet and drizzle the oil, salt, pepper, and oregano all over.
  2. Bake for 5 to 10 minutes or until slightly crunchy.
  3. Add to the soup and enjoy!


*The croutons I made were for one serving, as I only ate one serving for myself. If you're going to be serving more than one person, add an additional piece of bread for each serving.