Roasted Red Pepper Tomato Soup

Preheat oven to 425 degrees F.

Place tomatoes and peppers in a single layer on a baking sheet. Toss with olive oil and a pinch of salt and pepper. Roast for 20-25 minutes until tender and slightly charred. Remove from oven and let cool slightly.

Place roasted tomatoes and peppers in a food processor and blend until smooth. Pour the puree into a bowl through a sieve to remove any seeds and lumps. Set the bowl aside.

In a large saucepan melt butter over medium heat. Add in minced garlic and heat for 2-3 minutes. Add flour and stir until butter is absorbed into flour. Gradually add in half and half a few tablespoons at a time, stirring well after each addition, making sure sauce is thick before adding more. Continue until all half and half is added do the same thing with the chicken broth. Once all of the broth has been added, stir in red pepper and tomato puree, followed by Parmesan cheese. Season with salt and pepper.

Turn heat to low and simmer for 30 minutes.

Notes-
For a lighter version use fat free half and half.
Tomato and Red Pepper puree should be about 2 ½ cups.