Roasted Red Pepper and Tomato Soup

Ingredients:

10 Plum Tomatoes

1 Onion, roughly chopped

1-2 Carrots, roughly chopped

2 Celery Stalks, roughly chopped

1 Bunch Fresh Thyme

1 Head of Garlic

2 Bay Leaves

4 cups of Vegetable Stock

2 cups of V8 Juice

2 Tablespoons of Honey

1 Bottle of Paprika

1 Bunch Fresh Basil

Olive Oil

Salt & Pepper

Instructions:

for this recipe we are using 10 plum tomatoes cut them in half and place them on a large baking tray we are also using three large red bell peppers make sure to clean them out and get rid of the seeds please one full head of garlic peeled preheat your oven to 450 degrees now sprinkle some salt and pepper a few sprigs of thyme extra virgin olive oil a good amount please with your hands go ahead and give it a nice rub

roast at 450 degrees for 25 minutes now roughly chop two carrots keep in mind that the soup is going to be blended so it doesn't really matter how you cut them this is also known as mirepoix it is the base for tons of soups and you should know that not all soups are created equal 1 full onion and 2 celeries stacks

now over medium-high heat add in about 2 tablespoons of extra virgin olive oil

add your vegetables in season with a generous amount of salt and black pepper cook for about 5 minutes

after your roasted vegetables have roasted for 25 minutes go ahead and add them in

let them cook for five minutes

now add two cups of v8 juice followed by four cups of vegetable stock add in a bunch of fresh thyme two bay leaves add 12 ounces of paprika I know that it sounds like a lot but you will love it

a bunch of fresh basil add in 2 teaspoons of honey

now let it cook for 30 minutes

30 minutes later we are transferring the soup into a blender and we're doing this in batches make sure to remove the thyme and bay leaves

when blending hot soup start low first and let some of the heat escape then you can increase the power

blend for a couple of minutes until we get a nice and smooth consistency

bring the soup back into the pot and if it's too thick for you you may add some more vegetable stock

cook on low heat for at least one hour

and there you guys have it, roasted red pepper and tomato soup

enjoy