Roasted Tomato and Pepper Soup

Have you ever roasted peppers? I use to buy them in the jar but it makes more financial sense to roast them at home. Now, I figured if I was going to take the time to roast the pepper then why wouldn't I do the same for the tomatoes. Also, I hate to make more dishes then are necessary and I don't have an immersion blender so I left the vegetables chunky in the soup. I think it made it more scary since there were weird looking things floating in it which you can see if you serve this soup in a transparent glass. The kids did think the soup was scary looking by the color but they really liked it.

Scary Soup aka Roasted Tomato and Pepper Soup
3 red bell peppers
16 plum tomatoes
1 Tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
3 cups chicken broth 
1 Tbsp smoked paprika
2 tsp fresh lemon juice
salt and pepper for taste

Directions:

1. Preheat the broiler on high.
2. Line a baking sheet with parchment paper.
3. Place the peppers and tomatoes onto the baking sheet.
4. Broil the peppers and tomatoes about 5 inches from the heat for about 8 minutes.
5. Remove the peppers and tomatoes from the oven and allow to cool for 15 minutes.
6. Once cooled, remove the skins from the peppers and tomatoes. Set aside.
7. In a large pot, heat the olive oil over medium heat for 1 minute.
8. Add the onion and stir often for 5 minutes.
9. Add the garlic and stir for 1 minute.
10. Add the roasted peppers and tomatoes into the pot with the chicken broth. Cook for 10 minutes.
11. Using a potato masher, smash the peppers and tomatoes into chunks. 
12. Stir in the paprika and lemon into the soup. Cook for 5 minutes.
13. Season with salt and pepper to taste before serving. 

Recipe adapted from 2005 Sunset Magazine.

One year ago..........................I made Roasted Vegetable Panini.
Two years ago........................I made Black Forest Cherry Torte.

Did you already know............
-Tomatoes originate from South and Central America.
-Botanically, tomatoes are classified as fruit.
-In the late 1800s, the U.S. classified it as a vegetable so it would be taxed under the custom regulations.