Roasted Red Peper Tomato Soup

1 cup Half and Half Cream
1 tsp Pepper, black
4 tbsp Basil
2 tsp Thyme, fresh
1 tbsp Olive Oil
4 clove Garlic
1 medium (2-1/2" dia) Onions, raw
7 cup cherry tomatoes Red Ripe Tomatoes
1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
2.50 cup Vegetable Broth
3 tsp Mrs Dash Italian Medley
1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
3 tsp Oregeno
4 tbsp Alcohol, Sherry, PompeianCookingWine (2Tb/30ml)
2 serving Bay leaves dried (serving size 1 leave)
1 dash Salt

Substitue unflavored almond milk for half and half to make it Healthful or Vegan (it won't be as rich though)

Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with foil. Drizzle with the olive oil (2 tsp), salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.

Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil (1 tsp), garlic and onion and saute on medium heat until onions are transparent then add vegetable stock and sherry wine.

Separate the peppers, put them in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup. Add the tomatoes, thyme, and bay leaves to the soup base and simmer for 20 min.

Puree and Finish -- Remove bay leaves and thyme springs. Add the fresh basil and use an immersion blender, or a regular blender, and puree until smooth. Return to the pot if using a regular blender. Once blended add the cream and remaining seasonings and season to taste. Bring to medium heat. Right before serving, check for seasoning one more time.

Serving Size: 4 servings