Roasted Red Pepper and Sweet Potato Soup

Yesterday was a fabulous day for myself and I feel my 6 guests enjoyed it as well! 
So thrilled about the launch of Tasty's Tasty Table! Lets see how it goes! So grateful for the support I have been given so far. It's going to be a beautiful thing!

My appetizer choice for yesterdays event, Cook with the Chef, was Roasted Red Pepper and Sweet Potato soup. It is one of my family favorites so I'd like to share it with you.

Here's what you will need to prepare this simple, yet amazing soup.

Ingredients:

2 large sweet potatoes
2 large red bell pepper
2 - 4 garlic cloves
1 large onion
2 Tbsp Italian seasoning
fresh thyme
2 Tbsp olive oil
Salt
Pepper
2 Liters of vegetable stock

*you can use yellow, orange, red or a mixture of all
*fresh thyme if you have it, not necessary

Method:
- Preheat oven to 400F
- Line a large baking sheet with parchment or foil
- Peel and chop sweet potato, about an inch cubes
- chop onion and and red pepper around the same size
- crush garlic, just taking off the peel but no need to chop
- Place all vegetables on cookie sheet, toss with Italian seasoning, some fresh thyme, olive oil, salt a pepper.
- Roast in oven for 20 minutes, stir and roast for another 20 minutes, or until vegetables are soft and slightly charred.

- Add to pot with stock and bring to simmer. Puree with hand blender till smooth. 

- Taste and adjust seasonings as required.
- Serve with homemade croutons, feta cheese and sprinkle of fresh basil.

*You can blend this soup to whatever consistency you like
*This is a great freezer friendly soup

If  you choose to make your own croutons, here is how:
- Dice up some day old bread (White, Sourdough, Whole Wheat, your choice)
- Toss in 2 Tbsp melted garlic butter, or olive oil
- Sprinkle with herbs if you feel like it! Toss on cookie sheet and toast in 400F oven for 5-10 minutes. Watch them closely as they can turn from golden to burnt fairly quick!

Happy Cooking!