Roasted Tomato and Red Pepper Soup (V)

Ingredients

• 2 lbs tomatoes, roughly chopped
• 1 onion, sliced
• 6 to 7 garlic cloves, peeled
• 2 large red bell peppers
• 3 tbs olive oil (divided use)
• 2 tsp red wine vinegar
• Salt and pepper to taste
• Red pepper flakes to taste (optional)

Directions

Tomatoes, Onions, and Garlic

1. Preheat oven to 400°
2. Toss the tomatoes and onions with olive oil and salt and spread them out evenly on a rimmed baking sheet.
3. Drizzle garlic cloves with oil, place them on a large piece of tin foil, wrap them tightly so that they are flat, and place the packet on the baking sheet.
4. Roast everything for 20-22 minutes, flipping halfway through. Remove from the oven and cool slightly.

Red Peppers

1. While the tomatoes are roasting, start roasting the peppers.
   • Gas Stove method: Place a pepper on a gas burner turned to the highest setting and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper to char all sides. This process is quick, so don’t leave them unattended.
   • Broiler Method: With the oven on Broil, place the peppers on a rimmed baking sheet, positioned as close as possible to the broiler. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
2. Once the peppers are charred, place them in a mixing bowl, cover tightly with plastic wrap, and allow the steam to loosen the skin, about 5 minutes.
3. Remove the blackened skin with a paper towel and dice, removing the core and seeds.
4. Add the roasted vegetables, red wine vinegar, red pepper flakes, and olive oil to a blender and blend until smooth. Season to taste with salt, pepper, red pepper flakes, and vinegar.
5. Serve with croutons and garnish with chopped parsley or chopped chives.

Chef's Notes

• For a thinner consistency, add a good vegetable broth