Roasted Tomato and Pepper Soup
- Serve this recipe with a crusty bread to use to dip in the soup.
- This soup can receive an extra kick from sriracha if you want to make it spicier.
- 1 pound of tomatoes
- 1 red pepper
- 2 tablespoons pesto
- 4 cups chicken or veggie stock
- 1 chicken bullion cube
- 1/2 cup onion, chopped
- Garnish: mozzarella/Parmesan cheese, basil