Creamy Roasted Tomato Soup

• 2 dozen medium tomatoes, sliced in half horizontally
• 2 red peppers, sliced in half
• course salt, ground
• fresh pepper, ground
• olive oil (about 1/2 cup - 3/4 cup total, depending on how heavy the drizzle on the tomatoes)
• 4 cloves garlic, sliced
• 2 medium onions, roughly chopped
• 1 cup vegetable broth
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 tablespoon fresh Italian herbs, your choice
• course salt, ground
• fresh pepper, ground

1. Preheat oven to 400. Place tomatoes and bell peppers on baking sheet, cut size up. Salt and pepper and drizzle with olive oil. Roast in oven til soft and beginning to char, about an hour.
2. Meanwhile, heat up large skillet with a couple tablespoons olive oil and saute garlic and onions, til soft.
3. When tomatoes and peppers are done, remove any charred pieces, puree tomatoes, peppers, onions and garlic together.
4. Transfer puree to a large pot, adding vegetable broth, cream, sugar and herbs. Season to taste with more salt and pepper. Bring to a boil, lower heat to a simmer. Allow to simmer about 20 minutes, covered.

tomatoes, red peppers, course salt, fresh pepper, olive oil, garlic, onions, vegetable broth, heavy cream, sugar, fresh italian herbs, course salt, fresh pepper

Taken from www.epicurious.com/recipes/member/views/creamy-roasted-tomato-soup-50189877 (may not work)