Roasted Red Pepper Soup Instructions Preheat the oven to 450ºF. In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper. Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender. Once roasted, transfer to a soup pot and stir in the vegetable stock and tomato passat
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Roasted Red Pepper Soup Instructions Preheat the oven to 450ºF. In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper. Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender. Once roasted, transfer to a soup pot and stir in the vegetable stock and tomato passat
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