Easy (sheet pan!) ROASTED RED PEPPER & TOMATO soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop 4 lbs of paste tomatoes into about 2-inch pieces, yielding approximately 12 cups.

Cut the red bell pepper into large chunks, removing any rotten spots.

Peel and quarter the onion, and leave the garlic cloves whole.

Combine the chopped tomatoes, red bell pepper, onion, and garlic on a sheet pan in a single layer.

Sprinkle 1 tablespoon of fresh thyme, 1 teaspoon of salt, and some black pepper over the vegetables.

Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat.

Spread the vegetables out in a single layer on the sheet pan.

Bake at 425°F for 1 hour until tender and caramelized.

Let the roasted vegetables cool slightly before blending in a high-speed blender until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens