I thought that a red soup would look festive for the harvest dinner. This soup is the result. Roasting the tomatoes gives them a dense flavor that matches the peppers.
Ingredients:
3 pounds Tomatoes
1 tablespoon Olive Oil
12 ounces Roasted Red Peppers — canned
1 Onion — diced
4 cups Chicken Broth
¼ cup Sun-Dried Tomatoes — diced
3 Garlic Cloves
1 teaspoon Thyme
1 teaspoon Oregano
½ teaspoon Cumin
¼ teaspoon Red Pepper Flakes
Salt and Pepper
Directions:
Preheat oven to 350.
Slice tomatoes in half and place cut side down on baking sheet. Drizzle with Olive Oil. Salt and Pepper. Roast until skin becomes slightly charred, 30-60 minutes. Remove and let cool slightly. Remove tomato skins.
In a stock pot, saut
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