A super easy bell pepper soup made with only 3 ingredients: red bell peppers, roasted in the oven until they are tender, crushed tomatoes and vegetable stock. That's it!
Preheat oven to 400F / 200C
Line a baking sheet with foil, arrange bell peppers and roast them for about 45 minutes or until very tender, turning them regularly so they roast evenly. The skin will look burnt – don't worry, it's normal.
Remove from oven and let cool completely.
Remove the skin (it should come off very easily) and cut in half and remove the seeds (you can run them quickly under water to remove the remaining seeds easily)
Cut the bell pepper roughly.
In a blender, add bell peppers, crushed tomatoes, stock, olive oil (optional) and salt to taste. Blend until smooth. Taste and adjust seasoning if needed. Add more stock or water if you want your soup to be thiner thick.
Reheat soup in a saucepan over low heat or in the microwave and enjoy! It's also delicious cold with extra olive oil drizzled on top.
Roasted Bell Pepper Soup https://www.notenoughcinnamon.com/roasted-bell-pepper-soup/