Roasted Tomato Soup Recipe

• EVOO spray or about ¼ cup to drizzle
• 4 large firm ripe tomatoes, cored and halved
• 1 large or 2 medium firm eggplant, halved and flesh scored
• 1 large red pepper, halved and seeded
• 4 cloves garlic, crushed in skins
• Salt and pepper
• 2 teaspoons to 1 tablespoon Calabrian chili paste or red pepper, to taste
• 3 tablespoons sun dried tomato paste or ½ cup semi dried tomatoes
• 3 cups chicken bone broth, vegetable stock or other bone broth or stock of choice
• 1 teaspoon smoked sweet paprika
• A couple handfuls of basil leaves 

• Fresh Basil
• Minced raw white onion
• Grated Pecorino cheese
• Cream
• Aged balsamic vinegar

Preheat the oven to 425 F.

Line a large sheet tray with foil or parchment paper.

Spray, brush or rub the tomatoes, eggplants, red sweet pepper and garlic with EVOO and season with salt and pepper.  Arrange tomatoes and red peppers on the prepared tray cut side down and scatter the garlic on the tray.  Place the eggplant cut side up to start then flip over half way through cooking.  Roast 75 minutes, until soft and tender. 

Place the red pepper into a bowl and cover to cool. Slide the tomatoes into a dutch oven or other soup pot.  Scoop eggplant flesh into the pot as well.  Peel the skin off of the red pepper and add flesh to the soup pot.  Peel and add garlic to pot as well as calabrian chili paste, sun dried tomato paste or semi dried tomatoes, bone broth or stock, paprika and basil. Stir together and let simmer.

Puree with an immersion blender.  You can also puree in a large blender and add back to the pot. Let simmer to thicken as needed. 

Ladle into individual bowls and garnish with toppings of choice. Serve soup with mozzarella in carrozza or grilled cheese.