Ingredients:
- 2 large capsicums, diced
- 2 large tomatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Place the capsicums, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, stirring halfway through.
3. Transfer the roasted vegetables to a large pot. Add the broth, oregano, and basil and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. Carefully transfer the soup to a blender and blend until smooth. Return to the pot and season with salt and pepper to taste. Serve warm.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.