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 outside and leave it in whole pieces to save time. Set aside 2-3 pieces of the garlic clove, if you wish for a MORE galic-y soup.
Place all of your ingredients 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 paperish. There will be a few blackened spots, but not much.
Allow to cool for about 20 minutes
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 left over garlic directly into the soup. Heat and serve with parsley.
Originally Submitted
10/8/2010
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