Roasted Tomato and Red Pepper Soup with Fresh Herbs

A vegan roasted tomato and red pepper soup garnished with fresh herbs.

For the Soup:
2 lbs plum tomatoes
1 large red bell pepper
1/4 cup, plus 2 tablespoons, extra-virgin olive oil, divided
1 1/2 tsp. salt, divided
1 1/2 tsp. black pepper, divided
1 large onion, peeled and diced
4 garlic cloves, peeled and minced
2 tablespoons tomato paste
1/4 – 1/2 tsp. red pepper flakes, depending on your preferred level of spice
2 cups vegetable stock
1/2 cup white wine
1 bay leaf

For the Herb Garnish:
2 tablespoons fresh basil leaves
1 tablespoon fresh parsley leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh thyme leaves

View the full recipe at Floating Kitchen →