Roasted Red Pepper and Tomato Soup

 This soup hits all the right notes. Great depth of flavour, and a pleasing texture you just don't get with store bought soups.

Roasted Red Pepper and Tomato Soup

6 large tomatoes, stemmed and quartered
2 red peppers, seeded, roughly chopped

1/2 cup extra-virgin olive oil, divided

1/4 cup balsamic vinegar
1 whole head of garlic, peeled
salt 

ground black pepper
1 yellow onion, chopped

1 large handful of fresh basil leaves
2 cups vegetable stock

1 cup smoked Gruyere cheese

1 baguette, sliced

 

Preheat the oven to 400 degrees. In a large bowl, mix the chopped tomatoes, peppers, 1/4 cup of the oil, balsamic vinegar, garlic, salt, and pepper, to taste. Spread the mixture out on a parchment lined baking sheet. Roast the tomatoes and peppers in the oven until they are very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and peppers and vegetable stock to the saucepan. Bring the mixture to a simmer and cook for 5 minutes. Season with salt and pepper, to taste. Puree the tomato mixture with immersion blender.

Reheat until boiling then serve. Best if topped with smoked Gruyere and served with a great crusty bread for dipping.