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I made this a few times and it's one of my favorites out of all the recipes we have tried/blogged. My dh is not a fan of tomato soup but loved the homemade stuff. Sooo different, and really yummy especially on a rainy day.
-5 tomatoes, cored (if necessary) and quartered
-3-4 mini sweet peppers (I used red and yellow)
-3 medium yellow onions, peeled, quartered
-extra-virgin olive oil
-5 plump cloves of garlic, unpeeled
-fine-grain sea salt
-2 - 3 cups light vegetable stock or water
-1 1/2 Tbs. cut chives
-1 Tsp. sugar
-1/4 teaspoon smoked papri
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper.
Arrange the tomatoes, skin side down, on a baking sheet. Give the peppers and onions an olive oil bath and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender, or a food processor in batches.
Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. Add the paprika, chives, and sugar.
Transfer into a pot over low-heat to heat through. Top with cheese and eat with a yummy bread stick!