roasted tomato and bell pepper soup with homemade whole wheat croutons! 🍅🌱🥖<br /><br />ingredients<br />3 bell peppers (cut into halves)<br />4 roma tomatoes (loosely cut into wedges)<br />1 small yellow onion<br />6 garlic cloves<br />3 tbsp olive oil<br />1/2 tsp sea salt<br />1/2 tsp fresh ground black pepper<br />1/2 tsp oregano<br />1/4 tsp red pepper flakes<br />2 slices whole wheat bread<br />1 tsp olive oil<br />1/4 tsp za’atar seasoning<br />1/4 cup feta cheese<br />1/4 cup fresh chopped dill<br /><br />recipe (makes 4 servings)<br />1. preheat oven to 375F<br />2. to a sheet pan add bell peppers, tomatoes, onions, and garlic cloves<br />3. drizzle vegetables with olive oil and season with sea salt<br />5. toss to coat vegetables and place in the oven for 35-45 mins until vegetables and garlic cloves are soft<br />6. let cool for 10 mins while you prepare the croutons<br />7. cut bread into cubes and add to a sheet pan<br />8. toss bread pieces with olive oil and za’atar, and place into the oven for 10 mins<br />9. toss the croutons on the sheet pan and place back into the oven on broil for 2-4 minutes, and set aside<br />10. place roasted bell peppers, tomatoes, onion, and garlic into a blender<br />11. purée the soup (okay to do in batches if needed!) until soup is at desired consistency<br />12. add black pepper, oregano, red pepper flakes, and more salt if needed<br />13. serve soup in a bowl topped with croutons, feta, fresh dill, and a drizzle of olive oil!<br /><br />#soupsthataresalads #nutritionbymeagan #tomatobellpeppersoup #fallsouprecipes
