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A Fresh Roasted Tomato and Red Pepper Soup recipe

Ingredients   (Measurement Conversion Calculator)

Ingredients for soup base
Pecorino Cheese, to garnish
Olive Oil
1 Head Garlic
1 Red Onion
6 lbs fresh Tomatoes, any type
1 Tablespoon fresh Basil
1 cup heavy Cream
2 Tablespoons Butter
4 cups Low Sodium Chicken Broth
2 Tablespoons Flour
3 Red Bell Peppers
2 Orange Bell Peppers
4 Red Onions, sliced
2 Yellow Bell Peppers

Veggies for saute

Veggies for roasting
4 Garlic Cloves
1 Yellow Onion
Raw Sugar

Directions

Turn broiler on high, adjust rack to 3 inch Wash and half all the roasting veggies and place cut side up in deep roasting pan. Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.Drizzle light with olive oil,and sprinkle scantly with raw sugar. Place under broiler to roast 20 min or until everything becomes blisterd and black. You may need to adjust rack and time,or do in batches removing and replacing veggies as needed. Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well. Set puree aside, Warm chicken stock on stovetop. Place sliced onion in pan with a small amount of olive oil to carmelize. Stir until golden and gooeie, add garlic at the very end, so not to burn. In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute. Wisk in the heated chicken stock, when that is mixed add the tomatoe puree heavy cream and basil. Warm slowly and finaly add the carmelized onion and garlic. garnish with the picoreno cheese, grated with large grader.