Roasted Red Pepper and Tomato Soup From Scratch

A classic soup made from simple fresh ingredients.

5 Red Bell Peppers
1 Tbsp Oil
2 cloves Garlic
2 Red Onions
4 Tomatoes
4 Cups Chicken Stock (for best results, and low sodium, use homemade)
Salt and Pepper

You will also need:
- Ice
- Blending device
- Kitchen

Though I've separated them out the tomatoes, bell peppers, and onions can be prepared somewhat simultaneously.

Prepare boiling water and ice bath. Place tomatoes in boiling water for around 30 seconds then transfer immediately to ice water until cool.

Cut tomatoes into wedges. The skin should slip right off, then cut out and discard the seeds.

Roughly chop.

Quarter peppers and remove seeds. Lay the peppers out skin side up on a baking sheet and broil until charred (~15 minutes).

Transfer to a bowl and cover with aluminum foil until cool enough to handle.

Remove skins and roughly chop.

Chop onions and garlic.

Cook onions and garlic in the oil over medium heat until translucent and starting to brown (5-10 minutes).

Add tomatoes and cook until very soft (5 minutes).

Add in roasted peppers and a little bit of the stock and blend until desired chunkiness is achieved.

Return to heat and add remaining stock. Add salt to taste.

When heated through, serve with fresh cracked black pepper and toast.

If you'd like to make your own stock here is an easy way to do it.

Get a large pot (8 quarts) and fill it with:
As many as you've got/will fit chicken bones. Raw or cooked.
20% as much vegetables as bones. Typically 2 parts onion, 1 part carrot, 1 part celery.
Herbs such as bay, thyme, and pepper corns.

Cover with cold water, and bring to a simmer (do not boil). Simmer 1-3 hours.

Strain first through a colander to catch bones, then through a sieve to catch smaller bits.

Cool in the fridge and remove layer of fat which solidifies on top.