Measurements

• 2 large red peppers
• 4 medium tomatoes
• 1 large onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cream

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut red peppers and tomatoes into halves.
• Place on a baking sheet with sliced onion and garlic cloves.
• Drizzle with olive oil and roast for 25 minutes.
• Remove from oven and let cool slightly.
• Transfer roasted vegetables to a blender.
• Add vegetable broth, basil, salt, and black pepper.
• Blend until smooth.
• Pour mixture into a pot and heat over medium heat.
• Stir in cream and simmer for 5 minutes.
• Serve hot, garnished with extra basil if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.