Roasted Tomato Soup

1.5 kilos Vine Tomatoes

1 red bell pepper

2 Med Red Onions, quartered

3 Cloves Garlic, peeled

Ex Virgin Olive Oil

1 tsp. Cayenne Pepper

1 tsp. Brown Sugar

1 tsp. Balsamic Vinegar

6 dl. Vegetable Stock

120 ml heavy cream

Fresh Salt and black pepper to taste

Preheat the oven to 175 degrees.

In a large baking dish,, add the garlic and onions tossed with olive oil.

Roast for about 10 mins. Next add the tomatoes that have been cored,

de-seeded and halved to the dish. Toss with salt and pepper, brown sugar,

and balsamic vinegar and continue to roast for 20 minutes or until they

begin caramelizing. Stir and roast another 10 minutes.

Place the vegetables in a blender, add the vegetable stock. Puree.

Pour it into a large pot then simmer for a few minutes. Stir in the

cream and simmer for two more minutes.