Roasted Red Pepper and Tomato Soup

Ingredients:

• 4 large red peppers, whole
• 10 vine ripened tomatoes
• 4 tbsp olive oil, separated
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 medium carrot, finely chopped
• 1 tsp chopped garlic
• 1 ½ tbsp fresh oregano
• 1 28 ounce can of diced tomatoes, drained
• 4-5 cups of low sodium chicken or vegetable broth
• Parmesan cheese
• Salt and pepper to taste

Directions

1. Half the tomatoes and remove the seeds. Coat them and the peppers with 2 tbsp of the oil and roast them in the oven for 40 min at 400 ˚C. When finished place them in a bowl and cover with plastic wrap. Set aside.
2. In a large pot, add the remaining oil and cook the onion, garlic, carrot and celery on medium heat until soft.
3. Peel the skins off the tomatoes and peel and de-seed the peppers. Roughly chop and add to the pot.
4. Add the canned tomatoes and the broth. Simmer for 30 min.
5. Stir in the fresh oregano.
6. Using a blender or a hand held immersion blender, blend the soup.
7. Add salt and pepper to taste and serve immediately with parmesan on top.