Roasted Tomato Soup

 I have a favorite roasted tomato soup on here, but I tried this easier version.  It was really good.  If you have garden tomatoes to use, this is a great way to use them!

Roasted Tomato Soup

3 lbs.tomatoes, quartered (garden tomatoes= 6 large or 9 medium)

1 yellow onion, halved, then each quartered

1 red bell pepper, quartered

olive oil

 salt. 

1 1/2 teaspoon pepper

3 cloves garlic

5 cups chicken stock

2 teaspoons dried basil

1 teaspoon dried parsley

 Heat oven 400.  Line a baking sheet with parchment and spread the vegetables on it.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes until tender.

In a pot, bring the stock, basil and parsley to boil.  Reduce heat and simmer.  Add roasted vegetables and garlic and blend with an immersible blender*.  Simmer.  Serve.

*You can do batches in a regular blender if you don't have an immersible blender.