Roasted Red Pepper Soup

Roasted Red Pepper Soup Ingredients (3-4 Servings)

4 big red bell peppers (or 5 small)1 small onion chopped1 garlic clove minced2 tbsp Olive oil3 tbsp tomato pasteSalt and pepperDried herbs (oregano, thyme…)A dollop of heavy cream.

Steps

Cut peppers in half and remove stems, seeds and membranes.On a baking sheet, place the peppers cut side down and roast in a preheated oven on 220 degrees for 30 minutes or until the skin is dark.Once done, remove the skin (if skin is too hard to peel, place them in a bowl while still hot and cover for 30 minutes) and roughly chop.In a pot on medium heat, cook the onion and garlic with some olive oil.Add in the tomato paste and the peppers. Season with salt, pepper and herbs.Add 2-3 cups of water and let simmer for 10 minutes.Blend in a food processor or hand blender, add some heavy cream and fresh herbs and serve with grilled cheese sandwiches.