1 ½ lbs plum tomatoes ( about 9) cored, quartered and seeded (I forgot to seed and it worked out fine)
1 lb red bell peppers (about 3) trimmed, quartered and seeded
Hot pepper to taste (I used ½ of a tiny red hot pepper)
2 red or yellow onions cut into wedges
2 cloves garlic quartered lengthwise
1 tsp kosher or sea salt
ground pepper
1 tsp sweet Hungarian paprika
1 tsp finely chopped fresh thyme
6 large fresh basil leaves cut crosswise into fine strips or coarsely chopped
1/3 cup olive oil
2 cups best quality chicken broth
¼ cup heavy cream –room temperature
sourdough croutons
Heat oven to 450.
Place tomatoes, peppers, onions and garlic on a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with oil. Toss well to coat evenly.
Roast veggies for 45-60 minutes, stirring every 15 minutes until veggies are completely tender and well browned in places.
Remove from oven and let cool for at least 10-15 minutes. In blender or food processor, work in batches to puree the veggies with the broth until smooth. Transfer the puree to a saucepan and reheat over low heat. Stir in the cream and heat the soup just until warmed but not boiling.
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