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.