Roasted Red Pepper and Tomato Soup

adapted from Cookie and Kate
serves 6

Ingredients:

• 8 tomatoes, cored and quartered (Any variety, we chose roma)
• 3 red bell peppers, seeded and quartered
• 2 small yellow onions, cut into wedges
• 8 cloves of garlic, unpeeled
• 5 cups vegetable broth
• 1/4 teaspoon paprika (We used Hungarian sweet paprika)
• 1/4 teaspoon cayenne pepper
• sea salt and black pepper, to taste
• olive oil

Method:

1. Preheat Oven to 375 degrees F with two racks placed in the middle of the oven.
2. Using two baking sheets: Place tomatoes, skin side down, on one of them.  Place onions and red peppers (skin side down) on the other.  Lightly drizzle with olive oil and add salt and pepper. Place the unpeeled garlic on the sheet too.
3. Bake for 45 minutes.
4. Heat the vegetable broth on medium-high heat and add the peeled garlic.  Add roasted vegetables and simmer for ten minutes.
5. Purée the soup using an immersion blender or transfer the soup to a blender - blending a few cups at a time.
6. Serve with a french baguette or a grilled cheese sandwich! Enjoy!