Roasted Tomato, Pepper, And Red Onion Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 1/4 lbs ripe tomatoes
• 1 red onion
• 1 red bell pepper
• 3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
• 1 tablespoon olive oil
• 4 -8 sprigs fresh sage
• salt and pepper

Recipe

• 1 wash and halve the tomatoes.
• 2 halve the pepper, removing the core and seeds.
• 3 cut the onion in quarters.
• 4 place the vegetables and two sprigs of sage on a large bake pan.
• 5 sprinkle with the olive oil.
• 6 bake for 30 minutes in the oven at 400 degrees.
• 7 remove the vegetables from the oven and place them in an ovenproof dish.
• 8 add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
• 9 allow the vegetables to cool.
• 10 puree with a handblender.
• 11 reheat in a pan on the stove when ready to serve.
• 12 garnish with chopped sage.