Roasted Red Pepper and Spicy Tomato Soup

Title: Roasted Red Pepper and Spicy Tomato Soup
Recipe type: Dinner
Prep time: 20 minute
Cook time: 20
Total time: 40 minutes
Serves: 4 people

This is by far our most favorite tomato soup. Any time I find fresh tomatoes I instantly want to use them to make this soup. Serve it along side a crusty sourdough bread. Its also incredible warm/cold for when its hot outside.

Ingredients

4 to 5 Tomatoes, whole from a vine

2 onions, halved

Entire head of garlic
2 medium carrots, peeled and diced
1 red pepper, quartered

1/2 tsp cumin
1/2 tsp curry
1 tsp garlic powder
1/2 tsp pepper (plus more)
1 to 2 tsp sea salt

4 cups broth
1 tsp sugar
1 lemon, juice

Instructions

For Tomatoes:

Add water to a pot and bring it to a boil
Use a sharp knife and slice a cross on the bottom of the tomatoes
Add tomatoes to the boiling water for 3 to 4 minutes
Add tomatoes to a big bowl of ice water
Once cooled down peel the skin and cut it in quarters

For Vegetables / Soup:

Preheat the oven to 425F
Add onions, carrots and peppers to a pan with parchment paper
Sprinkle with spices, cumin, curry, garlic, pepper, salt
Slice the top off all the clothes of garlic, add to tin foil, drizzle with olive oil and salt, cover the foil and add t the vegetables on the pan
Cook in oven for 25 minutes or until vegetables are cooked through and caramelized
Once cooked, add the vegetables to a pot on the stove. Squeeze out the roasted garlic and add to the pot.
Add broth and bring to a boil
Add lemon juice and more pepper
Use immersion blender and blend it all together until smooth
If need be, strain through a mesh strainer until all seeds (from tomatoes) are taken out and soup is smooth.
Drizzle with lemon and pepper and serve with love.