Roasted Tomato Soup

• 1 tablespoon extra virgin olive oil
• 3 lbs large ripe tomatoes, cut in half crosswise
• 6 medium green bell peppers, cut in 1/2 crosswise, ribs and seeds removed
• 2 medium vidalia onions, cut in half crosswise and peeled
• 2 celery ribs, chopped (no leaves)
• 4 garlic cloves, peeled and finely chopped
• 1/2 teaspoon sodium-free seasoning, to taste (Used Mrs Dash)
• 1 teaspoon cayenne pepper, to taste
• 2 tablespoons sun-dried tomato paste
• 1 tablespoon tomato paste
• 4 4 teaspoons chives or 4 teaspoons oregano, mixed
• 1 quart homemade chicken broth or 1 quart commercial low-sodium chicken broth
• coarse salt, to taste
• fresh ground black pepper, to taste

1. Preheat oven to 400u0b0F.
2. In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
3. Place on a baking sheet. Roast until they start carmelizing and become soft, about 25 minutes.
4. Cool, then discard the peels and seed.
5. Place the mxiture in a food processor or blender with some of the chicken broth and pulse the puree to desired thickness.
6. In a soup pot, combine the puree with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
7. Add half of the fresh herbs(if using dried, add them all at this stage( and cook, stirring often, until just simmering.
8. Season to taste with salt and pepper.
9. Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs,.
10. Garnish with fresh or thawed corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.

extra virgin olive oil, tomatoes, green bell peppers, vidalia onions, celery, garlic, cayenne pepper, tomato paste, tomato paste, chives, chicken broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-tomato-soup-189396 (may not work)