Roasted Tomato and Pepper Soup

• 2 pounds tomatoes (any type… I actually prefer a slicing or heirloom variety versus a roma variety, becuase they are jucier)

• 1 pound red peppers

• 4 cloves garlic, 2 crushed, 2 whole

• 1 leek, finely chopped

• 4 cups broth (veggie, beef, chicken, mushroom, miso, whatever)

• 1 cup milk (or oat milk or a nut milk)

• salt and pepper

• 4 TBSP butter or olive oil

• dried oregano and basil

Take the stem and core off the peppers. Remove the stems from the tomatoes. Put 2 whole garlic cloves, the tomatoes, and the peppers, in a deep baking dish, and roast at 400 until the peppers are totally soft. In a soup pot, saute the other 2 garlic cloves and leek in butter or olive oil. Add the entire tray of juicy roasted tomatoes’’, peppers, and garlic to the pot of sauteed onions and leeks. Add the broth, and use an immersion blender or food processor to blend the soup so it’s smooth. Let it simmer. Add the milk, and the salt, pepper, oregano, and basil to taste. Serve with a crusty bread. Enjoy!