Spicy Roasted Red Pepper Tomato Soup

Preheat oven to 500ºF. Line a baking sheet with a large piece of foil and place red bell peppers on it. On a separate tray (no foil necessary), pile on tomatoes and onion. Toss tomatoes and onion with olive oil and salt and pepper.

Roast tomatoes and onion for 20 minutes and bell peppers for 25 minutes. Remove trays from oven and fold foil to cover peppers to steam for 10 minutes. Peel away skin and remove seeds and stems from the peppers.

Transfer roasted vegetables to a high speed blender and add vegetable broth, crushed red pepper, garlic powder, italian seasoning, and salt and pepper. Blend until smooth.

Transfer soup to a large pot. Bring to a boil and then reduce to a simmer for 10 minutes. Enjoy!