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Roasted Red Pepper and Tomato Soup
Ingredients
- 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (omit if sensitive to spice)
- Fine salt and freshly ground black pepper, to taste
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