Roasted Tomato and Bell Pepper Soup

Ingredients:

• 5 roma tomatoes
• 1 orange bell pepper
• ½ cup fresh basil
• 2-3 garlic cloves
• 1 tbsp avocado oil
• ½ tsp salt
• ¼ tsp oregano (optional)

Directions:

1. Mix the tomatoes, bell pepper and garlic with oil and salt so they are coated.
2. Roast on a baking sheet for 18 minutes at 400 F.
3. Remove the skins of the tomatoes and bell pepper. (This creates a creamier texture and removes the bitterness of the skins. If you want to leave the skins on, that’s fine but the flavor will be slightly more bitter and the texture less smooth.)
4. Add the tomatoes, bell pepper and garlic to a blender with the basil and
   oregano. Blend until creamy and serve! If there are bubbles, just gently mix
   the soup with a spoon to blend them out.