Tomato, Bell Pepper, and Artichoke Soup Recipe

Ingredients:

• 3 large, ripe tomatoes, cored and quartered (See Cook’s Tip)
• 2 red bell peppers, cores and seeds removed, quartered
• 1 (14 ounce) can whole artichoke hearts, drained
• 1 red onion, peeled and quartered
• 6 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil leaves, loosely packed
• 2 cups vegetable broth
• Kosher salt, to taste
• Pepper, to taste
• OPTIONAL:
• Sour cream
• Aged balsamic vinegar

Directions:

1. Preheat oven to 425°F.
2. Arrange tomatoes, peppers, artichokes, red onion, and garlic on a large, rimmed sheet pan. Drizzle with olive oil. Roast 45 to 60 minutes until tender and well-browned on edges.
3. Transfer roasted vegetables to a blender. Add basil leaves and vegetable broth. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
4. Blend until smooth. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with salt and pepper, to taste.
5. Transfer soup to a pot. Bring to a simmer. Serve hot. Add a dollop of sour cream and a drizzle of aged balsamic to each bowl.
6. Cook's Tip:
7. Use the best, peak-of-the-season, heirloom tomatoes you can find for the most flavor. Ripe, beefsteak tomatoes will work in a pinch.