Roasted Tomato Garlic Bell Pepper Soup

Red, orange and yellow bell peppers become sweet, smooth, and soupalicious, once they are roasted in the oven. Their flavors concentrate into these sweet melt in your mouth morsels.

This particular soup also makes use of roasted tomatoes and garlic, the perfect combination with the roasted bell peppers. I dont even put any salt or pepper in this soup. I just roast, peel, blend and serve. Such simple ingredients, and so good!

Ingredients

4 tbsp olive oil
4 tomatoes, cut in half
3 bell peppers, cut into large chunks
1 head of garlic, with a slice off the top to expose the top of each garlic clove

Directions
1. Toss all ingredients with the olive oil and place in a large casserole dish, with the flesh side face down. Make sure the garlic head gets a decent drizzle of oil as well.
2. Roast at 375 degrees F for about 45 minutes, or until bell peppers are soft and the skin is starting to char.
3. Remove from oven. At this point, you can either throw the tomatoes and peppers into the blender, or you can remove the skins of the tomatoes and peppers and then into the blender.
4. Carefully pick out the softened cloves of garlic and put these in the blender too.
5. Blend away until super smooth, and serve while it is still hot! Otherwise, heat on low heat then serve.