Ingredients

• Tomatoes. Any kind, any size. 6 large (wedged), or 4 big handfuls of small (halved)
• Bell peppers (2 large). Or sweet peppers (4-6 medium). Seeded, membranes removed, sliced
• 1 large onion, wedged
• 6-8 cloves roasted garlic
• extra virgin olive oil
• Salt and pepper

Instructions

1. Pre-heat oven or toaster oven (on the bake setting) to 400 degrees
2. In a bowl, toss your tomatoes, peppers, and onion with enough olive oil to generously coat, season with salt and pepper. (If you did not pre-roast your garlic cloves, throw them in the pan also. I just prefer to roast them separately.)
3. Pour veggies into an 8×8 baking pan
4. Roast in the oven for 30 minutes. Stir.
5. Continue roasting for another 30 minutes. Stir.
6. Continue roasting for a final 30 minutes.
7. Pour your roasted veggies with their juice into the blender. Now add your already roasted garlic. Pulse blend until smooth. (Hold the lid down so it doesn’t fly off…) Season with salt and pepper to taste.
8. If you want a smoother soup you may strain it.

Notes