What do you do when the Farmer's Market delivers an abundance of fresh veggies and it's still a tab bit cold out in Virginia?
You come up with a new Tomato Soup recipe!
I had an overabundance of tomatoes, zucchini and red peppers in the house and didn't want them to go to waste so it was time to get creative.
I didn't really 'measure' anything. That's the great thing about soup. You throw it all together and keep adding spices until you're happy with the flavor. I like mine spicy, so I added more sriracha and red pepper flakes in the end.
Made from scratch – fresh Red Pepper & Sriracha Tomato Soup – it will open up your sinuses!
INGREDIENTS
DIRECTIONS
Preheat oven to 420 degrees
Cut all veggies and place on baking tray
lightly coat with olive oil and all seasonings EXCEPT the Sriracha and red pepper flakes
Roast veggies for 30 min
Let veggies cool
Once cool, blend all in Ninja blender
Place mixture in pot and put on simmer on stove
Add sriracha and red pepper flakes to taste.
ENJOY!
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