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Roasted Tomato and Red Pepper Soup
45 min
8 cups
Steps
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
- Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.
- Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
- Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.
- Serve soup hot, garnished with parsley.
Originally published at forksoverknives.com. Reproduced for personal collection.
