Roasted Tomato Soup

8 Roma Tomatoes, halved and seeded
2 red peppers, quatered and seeded
1 medium onion, quartered
8 cloves garlic
4 TBS. olive oil, divided
2 TBS. balsamic vinegar
salt and pepper
1 6oz. can tomoto paste
6 cups vegetable stock, (I used chicken stock because that is what I had)
1/4 cup loosely packed basil leaves
Preheat oven to 400*

On a sheet pan, gently toss together the tomatoes, red peppers, onion, garlic, 2 TBS. loive oil, vinegar, and salt and pepper to taste. Arranage the tomatoes and red peppers, skin side up, and bake until lightly charred, 45-50 min.

In a soup pot, warm the remaining 2 TBS. olive oil over med-high heat. Stir in the tomato paste and mix wel. Add the tomato and peper mixture, including the juices, and combine, Sitr in the stock, cover and bring to a boil. Reduce the heat to low and simmer for 20 min. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only ablout a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients unti smooth. Use a seperate bowl to hold the blended soup and then return it all to the pot.

Heat the soup to warm through, then ladle into serving bowls and garnich with basil.

*When blending hot liquids; Remove the loquid from the heat and allaow to cool for a least 5 min. Transfer liquid to a blender and fill it no more then halfway. If using a blender, release one corner ot the lid. This prevents the vacume effect that created heat explosions, Place a towel over the top of the machine, pulse a few time then process on hight speed until smooth.