Delicious Roasted Red Pepper and Tomato Soup

The weather is starting to really cool down here in Paraguay. With that came a serious craving for tomato soup and grilled cheese.  I usually just buy my tomato soup at the grocery store, but, that wasn't really an option here so I thought I'd give it a try, and, then I saw some beautiful red peppers at the store, so I thought I would add them too. 

Ingredients:

- 3 medium size tomatoes

- 1 onion

-1 red pepper

- 1 carrot

- 3 cloves of garlic

- 6 tablespoons tomato paste

- 1 tablespoon olive oil

- salt & pepper

- fresh basil 

- 1 cup chicken broth

- 1/2 cup milk

Directions:

- Pre-heat oven to 350 degrees

- Cut onion and tomatoes into wedges. Remove seeds from tomatoes. Chop carrot into small pieces and cut red pepper into even slices and remove seeds.

- Cut garlic, it doesn't matter how big or small.

- Place all veggies on cookie sheet and drizzle with olive oil. Sprinkle salt and pepper. Put in the oven for 40-45 minutes, until veggies are tender, lightly browned and roughly half their size. Remove and set aside.

- In a large pot, over medium-high heat, add chicken broth, tomato paste and roasted veggies. Add salt, pepper, basil and bring to a low boil. 

- Reduce heat and let simmer for 10 minutes. Then use blender or food processor to puree (to your desired thickness level)

- Return to pot and add milk. Cook for 5-10 minutes on medium heat.

Serve with Grilled Cheese. Will keep for a several days in the refrigerator. Enjoy!