Roasted Tomato Soup


Part of Joel's week in the kitchen included a meal of tomato soup and grilled cheese, despite the fact that temperatures have been in the upper 80s this past week!  He found the soup recipe on My Cooking Diary.  For some reason, Joel is able to view this blog on his iPad but I am not able to view it from my laptop, so hopefully you can.  In any case, this soup was amazing.  I even enjoyed it for lunch during the week!

4 large Tomatoes, cut into wedges
1 Red Bell Pepper, cut into 1 inch pieces
2 large Garlic Cloves, chopped finely
3 tablespoons Olive Oil
1 quart Vegetable Stock
Handful of Fresh Basil

Combine the tomatoes, pepper, and garlic on a roasting pan.  Toss the vegetables with olive oil, salt, and pepper.  Roast the vegetables at 425 degrees for about 45 minutes, or until the tomatoes are soft, and the skin is lightly blackened in places.  Pour the stock into a pan.  Add the basil leaves to the pan and bring to a boil.  Add the roasted vegetables and, using an immersion blender, blend until smooth.