Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups), and leftovers freeze well.
Make it creamy option: Add 2 tablespoons heavy cream or 1/4 cup half and half to the soup for a more creamy texture and mellow flavor (add more to taste). Or, serve bowls with a dollop of sour cream or vegan sour cream.
Basil variation: Add anywhere between 5 to 15 fresh basil leaves to the blender (start with less, taste, and add more as desired).