Roasted Red Pepper and Tomato Soup

Serves: 6 Servings
Source: Foodland Ontario

Ingredients:

• 3 large Ontario Greenhouse Sweet Red Peppers
• 3 large Ontario Greenhouse Tomatoes
• 5 large cloves Ontario Garlic
• 1 large Ontario Onion, cut into thick wedges
• 2 tbsp (25 mL) olive oil
• 1/2 tsp (2 mL) each of salt, dried thyme, rosemary and basil
• 1/4 tsp (1 mL) pepper
• 3 cups (750 mL) chicken stock
• 2 tbsp (25 mL) balsamic vinegar
• Sour cream and fresh herb sprigs (optional)

Instructions:

1. Quarter and seed red peppers; core and cut tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper; brush over vegetables.
2. Roast on bottom shelf of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred. Let cool for about 30 minutes or until easy to handle. Slip skins off tomatoes.
3. In batches in blender or food processor, purée vegetables with any juices and some of the stock until smooth. Return to saucepan; add vinegar and any remaining stock. Serve at room temperature or heat until hot. Serve garnished with swirl of sour cream and sprig of fresh herb if desired