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Roasted Red Pepper and Tomato Soup

Lord Byron's Kitchen
  • 100 minutes
  • Serves 8

INGREDIENTS

10

large roma tomatoes, (halved and seeds/pulp removed)

3

large red bell peppers

2 cloves

garlic, (minced)

2

large onions, (peeled and quartered)

3 cups

vegetable stock

1 tbsp

smoked paprika

1/4 tsp

dried basil

1/4 tsp

dried oregano

2 tsp

salt

1 tsp

ground black pepper

8 tbsp

Olive oil

1/4 tsp

dried red chili pepper flakes, (optional)