Roasted Tomato and Red Pepper Soup

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
• 1/4 cup Sun-Dried Tomatoes — diced
• 3 Garlic Cloves
• 1 teaspoon Thyme
• 1 teaspoon Oregano
• 1/2 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• Salt and Pepper

Directions:

1. Preheat oven to 350°.
2. Slice tomatoes in half.
3. Place cut side down on baking sheet.Drizzle with Olive Oil, Salt and Pepper.
4. Roast until skin becomes slightly charred, 30-60 minutes.
5. Remove and let cool slightly.
6. Remove tomato skins.
7. In a stock pot, saut