Roast Tomato and Red Pepper Soup

Ah, tomato soup. When paired with grilled cheese, it may be the ultimate comfort food. However, unlike when I was eight, opening the condensed soup can and adding water just doesn't cut it anymore. (And, having just checked the can in the pantry, high fructose corn syrup does not a tasty soup make...)

This recipe contains no high fructose corn syrup (let the masses rejoice!), and contains no fat, either! Again, utilize our friend, fat-free chicken or vegetable broth!

I use cherry tomatoes, especially during non-tomato season, because they provide the best flavor concentration. If you are using any other type of tomato, squeeze the seeds and accompanying gook out, leaving just the flesh.

• 6 pints cherry tomatoes
• 3 large red bell peppers, seeded and quartered
• 1 white onion, peeled and quartered
• 3 cloves garlic, peeled
• Nonstick cooking spray
• 1/4 cup fresh basil, chiffonade
• Salt and pepper, to taste

1. Preheat oven to 400 degrees and spray a large baking sheet with nonstick spray. (There is a large amount of veggies to be roasted, so you may have to go with two medium-sized baking sheets.)
2. Spread tomatoes evenly on baking sheet. Try to get them in a single layer. Add pepper slices, onion, and garlic cloves. Spray liberally with nonstick cooking spray. Salt lightly.
3. Roast for 30-40 minutes, or until most of the tomatoes have burst and there is some color on the peppers and onion.
4. Remove from oven and let cool slightly.
5. Place all vegetables in a medium-sized pot. Add ~2 cups of broth and begin to puree with immersion blender. Continue adding broth and pureeing until mostly smooth and thick.
6. Add basil chiffonade and mix. Reheat over low flame, stirring frequently.
7. Add salt and pepper to taste once heated.

**I most recently served this paired, in the same bowl, with tomorrow's soup, Fresh Pea and Parsley. With a bowl that's half red and half green, a white dollop of sour cream or creme fraiche in the center made for a perfect Christmas first course!