Roasted Tomato Soup

To Serve 4 as a Main Dish
Ingredients:
6 whole tomatoes - quartered
1 large can Diced tomatoes
1 large onion sliced thinly
1 large red pepper seeded sliced into quarters
1 carrot sliced very thin into strips - cut carrot in half to make it manageable
1 can diced fire roasted green chilies (not jalapeno)
2 cloves minced garlic
1/4 cup fresh basil (sliced or torn into smaller pieces)
Olive oil

To start preheat oven to 400 degrees
place tomatoes and diced tomatoes, onion, red pepper and carrot into a baking dish and sprinkle with olive oil ... bake until all are nicely browned. remove the skin from the red peppers after cooling, prior to blending. keep your eye on the onion, pepper and carrot as they may need to come out of the oven before the tomatoes..place them into a dish to cool.
after the tomatoes are also browned, cool completely.

In a blender put all your vegetables, garlic and basil with 3 Tbsp. of olive oil and blend until smooth. Put into a soup pot and reheat until hot and serve with a dollop of sour cream (or soy sour cream!)

Optional:
if you like spicy tomato soup add 1/4 tsp. of cayenne pepper when you blend the tomato and vegetables.

*if you like a creamy soup, add the soy sour cream to the heated soup just before serving instead of as a garnish.

Enjoy Fall and delicious soups for dinner!