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, sauté Onion in a small amount of Olive Oil. Add tomatoes, Peppers with their juice, and remaining ingredients. Simmer 30 minutes or until tender. Remove from heat and puree.

Salt and Pepper to taste.

Note: Tomatoes can be roasted in advance and frozen.

Serves: 8
Preparation Time: 1:30

Source: MLK