Roasted Pepper & Tomato Soup

Roasted Pepper & Tomato Soup

1. 6 Roma tomatoes, cut into cubes
2. 1/2 onion, cubed
3. 1 jar roasted red peppers, drained
4. 6 cloves garlic
5. 3 tablespoons olive oil
6. Salt & pepper
7. 2 cups chicken stock seasoned with Mexi spices
8. Garnish: Seasoned croutons, sour cream, cilantro, hot chili oil

1. Preheat oven to 425° in line if they can see the parchment paper or a silicone baking pad.
2. Set the onions tomatoes and garlic clove on the baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
3. Cook in the oven for 45 minutes or until the tomatoes are brown.
4. Put the hot onions garlic and tomatoes into a blender and pulse.
5. Add chicken stock and continue blending.
6. Pour soup into bowls and garnish with croutons, sour cream, cotija cheese & cilantro + drizzle of hot chili oil!

Serves 2

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