Roasted Tomato Soup

Roasted Red Pepper, Garlic, and Tomato Soup: Ingredients for 8 servings: 1. 2kg tomatoes. Can mix half and half vine ripened and roma/plum. Try to get tomatoes that are half ripened and not fresh to reduce acidity. 2. 2 medium yellow onions diced 3. 500g red pepper cut up and seeded 4. 8 cloves (or way more up to you) peeled garlic 5. 250-500g cherry tomatoes (your choice) 6. 1 cup basil. I use fresh potted basil from the store. 7. 1 cup heavy cream (can use coconut milk or light cream) 8. 1 litre vegetable stock or chicken stock 9. 2tbsp olive oil for onions 10. salt and pepper to taste 11. parmesan cheese (optional) 12. oregano (optional) 13. Parchment paper (optional) Directions: Step 1: Turn oven on to 190 Celsius 375 farenheit Step 2: Wash all ingredients Step 3: dice up onions, cube red peppers, half tomatoes and remove the stem step 4: add cherry tomatoes, red peppers, halved tomatoes and garlic to a bowl and mix together with plenty of olive oil, salt, and pepper. Step 5: Line your two baking trays with parchment paper to make to make it easier to transfer the ingredients to the pot after baking. Step 6: transfer the mixed veggies to the baking tray placing the halved tomatoes skin side up. Step 7: bake for 50 minutes and check. If the skin has darkened/blackened its good to go. Step 8: while the veggies are baking add 2tbsp olive oil to a large pot and cook the onions until translucent on a lower temperature. This takes around 20 minutes. Step 9: place the litre of vegetable/chicken stock or water in with the onions. Add all the veggies, basil and one tablespoon of oregano. Step 10: Simmer for 20 minutes. Step 11: use a hand blender, regular blender or emulsifier to blend it all together Step 12: add 1 cup cream and salt it. Taste it after each salt addition until it tastes to your liking. Step 13: after placing it in a bowl add a bit of fresh parmesan cheese to it and enjoy!