Roasted red pepper and tomato soup

This roasted red pepper and tomato soup infused with rosemary is an easy vegetarian soup!

2 red peppers, halved and deseeded
2 lbs tomatoes, halved and stem removed
1 small red onion, peeled and quartered
3-4 cloves garlic, skins left on
1-1/2 tbsp olive oil
1.5 cups of chicken or vegetable broth, no salt added
2 sprigs fresh rosemary
¼ tsp salt, or more to taste
¼ cup 18% cream (optional)

View the full recipe at Chelsea’s Healthy Kitchen →