Roasted Tomato Soup Recipe

Directions:

1. Preheat oven to 400ºF.
2. In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
3. Place on a baking sheet. Roast until they start carmelizing and become soft, about 25 minutes.
4. Cool, then discard the peels and seed.
5. Place the mxiture in a food processor or blender with some of the chicken broth and pulse the pureé to desired thickness.
6. In a soup pot, combine the pureé with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
7. Add half of the fresh herbs(if using dried, add them all at this stage( and cook, stirring often, until just simmering.
8. Season to taste with salt and pepper.
9. Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs,.
10. Garnish with fresh or thawed corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.