It is 100 degrees here, smack in the middle of August in Central California, and I made this for dinner tonight. HOT freaking soup. WEIRDO ALERT! But it was delicious.
This is so easy. Stinking easy. Fast and easy. Fast and freaking easy. Fast and freaking easy Paleo. And let’s not forget, WAY better soup than anything you could buy at the grocery store. Ready? Here we go.
We served ours with a Breakfast Frittata for dinner.
4 Bell Peppers (I used 2 red, 2 yellow)
30 Medium-Sized Roma Tomatoes
EVOO- Extra Virgin Olive Oil (I use organic cold-pressed)
Spices/Herbs of your choice (I used Paprika, Herbs de Provence, Garlic Powder, Basil)
THE METHOD (400 degree oven) Makes 8-10 generous servings.
After thoroughly washing all tomatoes and peppers, de-stem the peppers. Put all of the veggies in your roasting pans (I used stoneware and Pyrex). Liberally douse in EVOO and spices and herbs. I turn them to evenly distribute the mixture. Put in the…
View original post 303 more words