Baked Roasted Tomato & Red Pepper Soup

• 2 lb
  Tomatoes
• 2
  Red Bell Pepper
• 3 tbsp
  Garlic-Infused Olive Oil (2 tbsp roasting, 1 tbsp soup)
• Salt
• Black Pepper
• 1 lb
  Sweet Italian Sausage
• 3
  Green Onion Tops
• 2 tbsp
  Tomato Paste
• ¼ cup
  White Wine
• 2 cup
  Chicken Broth
• ½ tsp
  Smoked Paprika
• 1
  Parmesan Cheese
• ¼ tsp
  Baking Soda
• ¼ tsp
  Sugar (Generic)
• ½ cup
  Half-and-Halfor ½ cup 1% Milk + 1 tbsp Cornstarch

  1% Milk+ 1 tbsp Cornstarchor ½ cup Half-and-Half

  Swap Half-and-Half

  Half-and-Half1% Milk + Cornstarch
• 3 oz
  Baby Spinach
• to taste
  Parmesan Cheese
• to taste
  Fresh Basil

Steps

1. Quarter the 2 lb Tomato and 2 Red Bell Pepper.

   ~4m

2. Toss with 2 T Garlic-Infused Olive Oil, Salt, and Black Pepper.

   ~1m

3. Arrange in air fryer basket.

   ~2m

4. Air fry at 400F, shaking halfway through.

   ~18m

5. Preheat oven to 425F.

   ~1m

6. Arrange vegetables cut-side down on a rimmed baking sheet.

   ~2m

7. Drizzle with 2 T Garlic-Infused Olive Oil and season with Salt and Black Pepper.

   ~1m

8. Roast until vegetables collapse and edges char.

   ~35m

9. Remove 1 lb Italian Sausage from casings and crumble into a Dutch oven over medium-high heat.

   ~3m

10. Brown well, breaking into bite-size pieces.

    ~6m

11. Remove Italian Sausage with a slotted spoon, leaving fat and fond in the pot.

    ~1m

12. Reduce heat to medium and add remaining 1 T Garlic-Infused Olive Oil.

    ~1m

13. Sauté 3 Green Onion Tops tops.

    ~1m

14. Add 2 T Tomato Paste.

    ~1m

15. Stir until it darkens.

    ~2m

16. Pour in ¼ C White Wine and scrape up all the fond from the bottom. Reduce.

    ~3m

17. Add 2 C Chicken Broth, ½ tsp Smoked Paprika, and the air fried tomatoes and peppers with all their juices. Add the 1 Parmesan Cheese rind. Stir in ¼ tsp Baking Soda. Stir in ¼ tsp Sugar.

    ~2m

18. Add 2 C Chicken Broth, ½ tsp Smoked Paprika, and the roasted tomatoes and peppers with all their juices. Add the 1 Parmesan Cheese rind. Stir in ¼ tsp Baking Soda. Stir in ¼ tsp Sugar.

    ~2m

19. Bring to a simmer.

    ~4m

20. Remove the parmesan rind. Blend until completely smooth with an immersion blender.

    ~2m

21. Return to low heat and stir in ½ C Half-And-Half.

    ~1m

22. Return to low heat and stir in ½ C 1% Milk.

    ~1m

23. Whisk the cornstarch into the milk until smooth, then stir in to keep the soup creamy.

    ~1m

24. Add the sausage back in.

    ~1m

25. Simmer gently.

    ~3m

26. Stir in 3 oz Spinach and let wilt.

    ~2m

27. Ladle into bowls. Top with grated Parmesan Cheese and torn Fresh Basil.

    ~2m

28. Season with Salt to taste.