Fresh Tomato and Red Pepper Soup

The last hurrah for my garden tomatoes this year! It's only a small batch but it may be doubled if you have more tomatoes.  And the red pepper and garlic really pack a punch to enhance the tomatoes.

Ingredients:

1 1/2 lbs tomatoes, quartered

1 red pepper, cut in chunks

1 small onion, cut in chunks

6 garlic cloves, left whole

2 tbsps olive oil

salt and pepper

1 tsp dry oregano

1 tsp dry basil

1/2 tsp salt

1/2 tsp sugar

1/4 tsp black pepper

1 cup beef broth (or more if you want a thinner soup)

Toss the tomatoes, red pepper, onion and garlic with olive oil, salt and pepper and spread out on a baking pan. Place in a 450°F oven for 30 minutes. (This is also a good time to put another pan full of root veggies in the oven for supper!)

Then add the rest of the ingredients and run through a food processor. Spoon it all into a pot, heat and serve.

Makes 3 or 4 cups