Creamy Tomato and Red Pepper Soup

Drain tomatoes reserving the juice (liquid). Add tomatoes, chopped red pepper and garlic cloves to a 9 x 13 baking dish. Combine sugar, vinegar and soy sauce with one cup of the reserved tomato juice and pour over the tomato mixture. Bake at 425°F for 50 – 60 minutes till mixture is lightly brown and caramelized.

After vegetables are done roasting heat the oil in a stock pot over medium heat. Add the onion and saute 3 minutes or until soft add the flour and mix with a whisk till the flour is absorbed by the oil. Slowly add remaining tomato juice while stirring with the whisk. Mixture will become thick. Add the roasted vegetables and any remaining juices that are in the roasting pan to the flour mixture. Add 2 cups of the stock and stir until everything is combined.

Remove soup mixture from heat and puree small batches in a blender, food processor or blend in the pan with an immersion blender. Return mixture to the pan and slowly add the heavy cream and any remaining stock for the desired thickness of the soup. Heat the soup on a medium to low flame till heated through but do not boil.

Add salt and pepper to taste along with the chopped cilantro which is optional.