Roasted Tomato and Pepper Soup

Check out the how to video on instagram @kristinoconnorchef

This soup could not get any easier - it involves one roasting pan and a blender. If you want to get fancy, follow along with me as I fire roast the pepper to add some smokey flavor! Top with crunchy arugula salad for an added texture and zing to your smooth creamy soup.

Ingredients

1 red bell pepper

3 pints cherry or grape tomatoes

1 large white onion

1 whole garlic bulb, top sliced off 1/4” down to reveal cloves inside

olive oil

sea salt to taste

1 bunch fresh thyme

2-3 cups chicken bone broth (can substitute vegetable broth)

Salad Topping

1 container of arugula

1 small shallot, finely sliced

1/4 cup pine nuts

Salad Dressing

1/2 large lemon, juiced

1 TBS country dijon mustard

1/4 cup olive oil

sea salt to taste

Method:

1. Pre-heat oven to 400 degrees.

2. If charring the red pepper, turn your stove flame on high. Place the pepper carefully on top of the flame. Using a set of tongs (to be careful not to burn yourself), rotate the pepper until it is charred on all sides. Remove and cut sides off, discarding the seeds and stem.

3. In a large baking dish, place the pieces of pepper, tomatoes, onion, and garlic. Drizzle liberally with olive oil and sprinkle with sea salt. Top with fresh thyme leaves. Bake in pre-heated 400 degree oven for 30-40 minutes. Vegetables should be tender, blistered and ready to be blended.

4. While the vegetables cook, prepare the salad. Place arugula, shallots and pine nuts in a large bowl, tossing to combine.

5. In a small bowl, whisk dressing ingredients together until well combined.

6. Discard thyme leaves, and add tomatoes, onion and pepper to a blender with chicken bone broth. Squeeze at least 3 cloves, but up to the entire bulb (depending on how much garlic you like) into the blender. Blend until completely smooth.

7. Once ready to serve the soup, serve warm. Toss salad with dressing and add a generous handful to the top of each soup.

   *Add a scoop of whole greek yogurt OR vegan greek yogurt to the soup for a little added creaminess.