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Ingredients
2 lbs (1kg) tomatoes
1 onion, cut into wedges
6-7 garlic cloves, peeled
2 large red bell peppers
olive oil
salt, to taste
freshly cracked black pepper, to taste
crushed red pepper flakes
2-3 tablespoons dark balsamic dressing
1 tablespoon granulated sugar, or less
Garnish options:

greek yogurt
sour cream
finely chopped basil or rosemary
toasted croissant
Instructions
Preheat the oven to 425 °F, 220 °C.
Quarter the tomatoes and place them on a baking tray along with the onion and garlic. Drizzle with olive oil and season with salt and pepper. Toss and roast until tender. About 45 minutes. Turn the broiler element on for the final few minutes of roasting to get some color on the veggies. Keep a close eye on them so that they don't burn. Remove from the oven.
Roast the Peppers: Place the red bell peppers on a small baking tray lined with foil. Broil them in the oven turning the peppers every few minutes (after each side looks charred) and until they are tender. About 15 minutes.
Wrap the peppers in the foil so that they can steam for 10-15 minutes. Peel the skin off the peppers and discard the seeds.
Blend the peppers with the tomato mixture and some water in a few batches until smooth. Transfer the puree to a bowl or large pitcher.
Transfer the mixture to a pot and adjust the thickness with some water. Simmer over low heat until warmed through and add the sugar and a pinch of crushed red pepper flakes. Taste and adjust the seasoning if needed.
Add the balsamic dressing and mix together.
Serve the soup topped with yogurt or sour cream and your favorite herbs. A toasted croissant along with feta and olives pairs well with this soup.
Kali Orexi!
Notes
If you have a jar or roasted red peppers in your pantry you can use 2 large peppers instead of roasting your own.

The peppers can alternatively be roasted in a barbeque grill or over an open flame over your gas stove. (I would never roast over the stove because of the mess! But it's an option)

Freezer Instructions: Once the soup cools to room temperature, transfer it to freezer-safe containers and it will keep fresh in the freezer up to 3 months. Thaw in the fridge and warm through before serving.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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