Roasted Tomato Soup

This soup is so good! I think it may be my new favorite. I made homemade croutons as well. This recipe was taken from Norene's Healthy Kitchen by Norene Gilletz.

3 lb (1.5 kg) Italian plum tomatoes, halved lengthwise (12 to 14 tomatoes)
3 red peppers, seeded and cut in chunks
2 medium onions, cut in chunks
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 tsp salt
Freshly ground black pepper
2 Tbsp fresh minced basil (or 2 tsp dried)
1 Tbsp fresh minced thyme (or 1 tsp dried)
2 heads garlic (about 30 cloves of garlic)
4 cups vegetable broth or water
2 tsp sugar or granular Splenda


1. Preheat the oven to 400F. Line a large baking tray with parchment paper.
2. Combine the tomatoes, red peppers, and onions in a large bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper, basil, and thyme; mix well. Spread the vegetables in a single layer on the baking tray, placing the tomato cut-side up. Cut a 1/4-inch slice from the top of each head of garlic, wrap each head in foil and place on the baking sheet. Roast vegetables, uncovered, for 35 to 45 minutes or until nicely browned, stirring occasionally.
3. Transfer the roasted tomatoes, peppers, and onions to a large pot. Squeeze the roasted garlic cloves into the pot. Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the sugar. Remove from heat and cool slightly.
4. Using an immersion blender, purée the soup while still in the pot, or purée in batches in a blender or food processor. If too thick, add a little water or broth. Serve hot or cold.
Yield: 6 to 8 servings (about 10 cups). Keeps 4 to 5 days in the refrigerator; reheats well. Freezes well for up to 4 months.