6ripe beefsteak tomatoes (about 3 ½- 4 pounds)cut in half
2red bell pepperscut into ¾ inch pieces
1small red onionsliced thin
4clovesof garlicsmashed
2tablespoonsextra-virgin olive oil
Coarse salt and freshly ground pepper
1-2cupschicken or vegetable broth
1-2teaspoonswhite balsamic vinegar
To Serve:
Chopped fresh basil
Extra-virgin olive oil
Instructions
Preheat oven to 425 degrees. Place tomato halves cut size down in a roasting pan. Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper Transfer pan to oven and roast for an hour.
Remove pan from the oven and allow the vegetables to cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender, discarding any hard cores from the tomatoes as you go. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with basil and a drizzle of olive oil.
Notes
Can be made up to three days ahead. This soup also freezes well.