Roasted Tomato and Red Pepper Soup

The great thing about this soup is that it utilizes all parts of the tomatoes. Of course, if you would rather drain the tomatoes, you can do that too! I would suggest doubling or tripling this recipe, especially if you want to freeze some.

Preheat oven to 215° C (420° F). Prepare one to two cookie pans with edges (there will be liquid, so you want some containment) and line with foil.

Core tomatoes and cut out any bad parts. For small tomatoes cut in half, for medium and large cut into quarters. Seed and slice peppers. Chop onions. For the garlic, you can simply remove the peel and leave it in whole pieces to save time. Set aside 2-3 garlic cloves if you want a more garlicky soup (we will add it later).

Place evenly on the pan/s. Drizzle with olive oil.

Roast for about 30 – 40 minutes, rotating pans if you are using two. When they are done, the tomatoes will have released their juices and the skins will look papery. There will be a few blackened spots, but not much.

Allow to cool for about 20 minutes (remove to a separate bowl/pan to speed the process).

To use now:
Combine ingredients in blender, doing so in batches. Place in a large pot/bowl as you finish. Add chicken broth, salt and pepper to taste. For extra garlic zing, crush the reserved garlic directly into the soup. Heat and serve with parsley.

To freeze:
Wait until ingredients are cooled. In batches, place in a blender and combine until smooth. Place in a large ziplock bag or container and freeze. To serve, simply dilute with chicken broth.