Roasted Tomato and Red Pepper Soup

Arrange the halved tomatoes, quartered peppers, quartered onion, and whole garlic cloves on a baking sheet pan. Drizzle with olive oil and sprinkle with salt and pepper
8-10 plum tomatoes, halved, 2-3 red bell peppers, quartered and seeded, 1 large onion, quartered, 4 cloves garlic, peeled, 2 tbsp olive oil, salt and pepper to taste
Roast in the preheated oven for 25-30 minutes,or until the vegetables are tender and slightly charred.
Transfer the roasted vegetables to a large pot. Add the broth, dried thyme and basil. Bring to boil, then reduce the heat and let simmer for 10-15 minutes.
1 tsp dried thyme, 1 tsp dried basil, 4 cups vegetable broth
Transfer soup in batches to a blender and blend until smooth and return to pot.
Taste and adjust seasoning with more salt and black pepper if needed.
Ladle soup into bowls and garnish if desired. Serve hot with crusty bread
fresh basil or parsley for garnish (optional)

Alternatives:

You can use an immersion blender but may not achieve a smooth consistency.

You can make this a creamy soup by adding 1 can of full fat coconut milk.

You can add cooked pasta and canned beans for a more hearty soup.

Add less broth and make this a pasta sauce. Simmer to reduce and thicken.