Ingredients:
5 cups cherry tomatoes cut in half
2 yellow or orange peppers, seeded and roughly chopped
2 tablespoons olive oil
1 tablespoon powdered coriander seeds
1 tablespoon powdered cummin seeds
a pinch of salt
a pinch of freshly ground pepper
1 cup of Vegetable broth
parsley for garnish
Directions:
Directions:Preheat the oven to 325 degrees F.
Place the tomatoes and peppers onto a baking sheet and sprinkle with the powdered coriander seeds , powdered cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of parsley. Serve warm.
