Roasted Tomato And Pepper Soup

• 2 pounds plum tomatoes, halved lengthwise
• 2 medium sweet red peppers, quartered and seeded
• 2 medium onions, finely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 carton (32 ounces) reduced-sodium chicken broth
• 3 slices day-old French bread (1 inch thick), crusts removed and cubed
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Shaved Parmesan cheese

1. Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425u0b0 for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened.
2. Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers.
3. In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
4. Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.

tomatoes, sweet red peppers, onions, olive oil, garlic, ground cumin, ground coriander, chicken broth, bread, balsamic vinegar, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-tomato-and-pepper-soup/ (may not work)