Roasted red peppers and tomato soup

Roast the red peppers on the gas stove, after coating them in oil (virgin olive oil)

Remove the shared skin, ( make sure you do a clean job, you don’t want the color of the soup messed up and am not sure if one can eat charred pepper skin).

The color of my soup looks a bit pale red, almost an orange. The tomatoes were rather pale. It was  rich cream taste, despite the color, I would have preferred a deep red like this tomato soup.

2 bell pepper, roasted, skin removed and chopped

2 tomatoes chopped

1 small yellow onion ( chopped) 

1/2 cup chopped celery

2-3 pods of garlic

2 tbsp olive oil

salt to taste

pepper 

1 cup home made vegetable stock 

Heat oil in a pan and sauté onion, celery, garlic and tomato ( in that order). 

In the blender  add the sautéed mix, roasted red pepper, vegetable stock and blend until creamy. 

Enjoy! turmericnspice