Servings: About 4 Prep Time: 10 minutes Cook Time: 1 hour

2 pounds of vine ripe tomatoes 2 pounds of vine ripe tomatoes
1 red bell pepper 1 red bell pepper
1 yellow onion 1 yellow onion
4 cloves of garlic 4 cloves of garlic
Olive oil Olive oil
Salt and pepper to taste Salt and pepper to taste
¼ teaspoon of smoked paprika ¼ teaspoon of smoked paprika
1 teaspoon oregano 1 teaspoon oregano
2 cups of chicken or vegetable broth 2 cups of chicken or vegetable broth
¼ cup of heavy cream (optional) ¼ cup of heavy cream (optional)
Fresh basil leaves (optional) Fresh basil leaves (optional)
Sour cream (optional) Sour cream (optional)
Cheese (optional) Cheese (optional)
8 ounces of wine or 1 pint of beer 8 ounces of wine or 1 pint of beer

Wash all of your produce before eating!
Preheat your oven to 375 F.
Lay a sheet of tinfoil down on your baking pan- you’ll probably still have to wash the baking pan, but this will prevent you from potentially having to scrub the crap out of it.
Cut your tomatoes into wedges and place them on your baking sheet, skin side down.
Cut the red bell pepper in half and remove the seeds and stem.  Place on the baking sheet.
Peel the outer layer of the onion off and cut into thick rings.  Spread the rings out across the baking sheet.
Peel the garlic and place your garlic cloves around the baking pan.
Give everything a light drizzle of olive oil and then sprinkle with salt and pepper.
Place the baking sheet in the oven at 375 for 45 minutes.
Drink your wine or beer.
With about 5 minutes left on the oven, gently preheat your sauce pan on your stove top on low heat
Carefully remove pan from oven and move the roasted vegetables into the pan.
Add the two cups of broth, smoked paprika, and oregano.
Turn the heat up to medium until it bubbles.  We want a gentle simmer, not a vigorous boil.  More like someone is blowing gentle bubbles through a straw as opposed to an underwater explosion.  Let it simmer for 15 minutes.  If you feel inclined, give things a stir to make sure they don’t stick to the bottom of your pan.
Once simmered, transfer everything in the pan into your blender (Be careful of splashing) and puree everything until it’s creamy and consistent throughout.
Optionally mix in your cream if you want to give the soup a richer, more velvety texture.
Optionally garnish with basil, sour cream, or cheese.  Recommended pairings are grilled cheese or chunks of crusty bread for dipping.

To make this soup, you will need:  To make this soup, you will need:
One 8 x 12 baking sheet  One 8 x 12 baking sheet
A large sauce pan (10 inches would be perfect)  A large sauce pan (10 inches would be perfect)
A standard chef knife  A standard chef knife
A cutting board  A cutting board
A blender  A blender
An oven and a stove top  An oven and a stove top
Tin foil (optional)  Tin foil (optional)