Roasted Pepper and Tomato Soup

Ingredients

• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Basil (1/4 cup, chopped)
• Vegetable broth (4 cups)
• Garlic (3 cloves, minced)
• Onion (1, chopped)
• Olive oil (2 tablespoons)
• Tomatoes (6)
• Red bell peppers (4)

Instructions

1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them on a baking sheet.
3. Cut the tomatoes in half and place them on the same baking sheet, cut side up.
4. Drizzle the peppers and tomatoes with olive oil and sprinkle with salt and pepper.
5. Roast in the oven for 25-30 minutes, or until the peppers are charred and the tomatoes are soft.
6. Remove the baking sheet from the oven and let the peppers and tomatoes cool slightly.
7. Peel the skin off the roasted peppers and chop them into small pieces.
8. In a large pot, heat the remaining olive oil over medium heat.
9. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
10. Add the roasted peppers, tomatoes, vegetable broth, basil, thyme, salt, and pepper to the pot.
11. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
12. Using an immersion blender or regular blender, puree the soup until smooth.
13. Stir in the heavy cream and heat the soup for an additional 5 minutes.
14. Serve hot and garnish with additional basil, if desired.