Roasted Tomato and Bell Pepper Soup | Murielle Banackissa

Ingredients

• 2 red bell peppers (, core removed and quartered)
• 7 Roma tomatoes ((about 750g), halved)
• 1 medium yellow onion (, peeled and quartered)
• 5 garlic cloves (, peeled)
• 2 tbsp extra virgin olive oil
• Sea salt and freshly cracked pepper (, to taste, plus more for serving)
• 1 1/2 cup cups vegetable broth
• 1/3 packed cup fresh basil (, plus more for serving)
• 2 tsp fresh oregano
• Cayenne pepper (, optional)
• Extra virgin olive oil (, for serving)