Roasted Red Pepper & Tomato Basil Soup

1: Preheat the oven to 550°F.

2: Place bell peppers, onions, tomatoes, and garlic in an oven-safe dish.

3: Sprinkle with salt and pepper, drizzle olive oil on top.

4: Place in the oven for 20 minutes.

5: Broil for 5 to 10 minutes or until golden brown.

6: In a blender, add all the roasted veggies and basil.

7: Blend until nice and smooth.

8: Place the pureed ingredients in a large pot.

9: Bring to a simmer over medium-low heat on the stove.

10: Add chicken bouillon and 1/2 cup water.

11: Allow the soup to simmer for about 10 minutes for flavors to meld.

12: Serve and enjoy.