Cream of Roasted Tomato & Pepper Soup2013-03-19
- Servings : 2
- Prep Time : 0m
- Cook Time : 2m
- Ready In : 0m
I had some tomatoes and peppers that were getting a little soft so a roasted soup was the answer to not wasting them! The veggies taste so amazing that I ate half of them straight out of the pan!
Using your large Everything Pan or a lg Frying Pan cover the pan with your olive oil. Toss in all your veggies and coat with oil and grind on 2 turns of your Chili Garlic salt.
Put in a 425 oven for 4o mins until some are slightly starting to brown and onion has yellowed and juices are bubbly. This is SOOO delish if you’re like me you’ll eat 1/4 of it right out of the pan. DON’T make these on a cookie sheet, they’ll burn rather than carmelize.
Transfer to your Epicure Multipot, add a cup of water and a tsp of Epicure’s dry bouillon mix. Heat and enjoy!
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