Roasted Tomato and Pepper Soup

Directions

1. Preheat oven to 450F (425F for convection ovens), arranged tomatoes and pepper slices on a baking sheet, brush lightly with olive oil, roast for 30 minutes.
2. In a blender or food processor puree tomatoes, peppers, cucumber, basil and garlic.
3. In a large saucepan heat soup stock, add pureed vegetables, heat to a slow boil, add salt and pepper to taste, reduce heat and simmer for 20-30 minutes.
4. Cook's notes: * use bell pepper color of choice, I found red or orange work best to keep a deep rich color to the soup.