Step 1

Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet (or, two large baking sheets) with foil – if worried about sticking. Remove any stems from larger tomatoes, and cut the larger tomatoes into wedges. Leave any small grape or cherry tomatoes whole. You can use all of the same tomatoes, if you prefer. Add the tomatoes to the baking sheet. Along with the cut up onion. Use most of the 1 1/2 tablespoons of avocado oil, and 1/2 teaspoon of salt to toss the tomatoes, and the onion together until they’re well coated in the oil and salt. Spread them out in an even layer.

Step 2

This method allows the garlic to get roasted within 20 minutes, verses roasting an entire bulb of garlic for 40 minutes, to an hour. Place the peeled, and whole garlic cloves on a small piece of foil. Add about 1/4 teaspoon of the avocado oil, and a healthy pinch of kosher salt. Toss to combine. Seal the foil packet up by folding the edges in on each other, the packet should be tightly sealed, and the garlic cloves should be in a single layer. Make room for the foil packet on the baking sheet by moving a few tomatoes over.

Step 3

Roast the tomatoes, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion is tender. The garlic cloves should be slightly browned, and fork tender.

Step 4

I have included 2 methods of roasting your peppers. Gas flame method – While the tomatoes are roasting in the oven, roast your bell peppers over the flame of a gas burner I place the pepper directly on grate of the gas burner, the open flame is touching much of the pepper. Use tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes – don’t leave them unattended. I like to use one burner per pepper. Broiler method – Alternately, once the tomatoes are done cooking, you can preheat your broiler and place the peppers on a baking sheet, and place them directly under the broiler for about 10 minutes, rotating the peppers every 2 to 3 minutes to ensure even charring.

Step 5

Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.

Step 6

Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Roughly cut up the flesh of the peppers, discarding the seeds and stems.

Step 7

To a high speed blender add the tomatoes, onion, roasted garlic, and any tomato juices. Also add the roasted red peppers – you may need to blend a little, then add more tomatoes once there is room. Carefully blend the tomatoes and red peppers until smooth. Taste and add the optional red wine vinegar if you need a little more acidity, the olive oil, red pepper flakes – for heat, smoked paprika for a little smokiness, and 1 1/2 teaspoons kosher salt – blend until smooth. Taste and adjust the flavors as needed. NOTE: if you’re using a blender that isn’t safe with blending hot liquids, then be sure to blend carefully. You might want to allow the ingredients to cool for 10 minutes before blending.

Step 8

Transfer the soup to a medium sauce pot to slowly heat the soup up. At this time add in the heavy cream, if using, or chicken broth/veggie broth if you wish to thin out the soup a little more.  Taste and adjust any flavors as needed.

Step 9

Once the soup is heated through you can serve the soup immediately, as is. Or, you can top it with croutons, or fresh basil, if desired. Or, make a grilled cheese sandwich to go with it (see directions below).

Step 10

Heat a small skillet over medium heat (I love using a cast iron skillet for this). While the pan is heating, butter both slices of bread, on one side. Once the pan is hot, add one slice of the buttered bread to the pan – carefully place the slices of cheese on the bread – then place the other piece of bread, buttered side up on top of the cheese. Cover with a lid and cook on one side for 3 to 4 minutes, or until the bottom of the sandwich looks toasted, and the cheese starts to melt. Flip the sandwich, reduce the heat to low (if needed), cover and cook another 2 to 3 minutes, or until the bottom of the sandwich is toasted and the cheese if fully melted. Repeat, if making more than one sandwich. I often like to use two separate pans to cook 2 sandwiches at the same time for a faster process, and to ensure that both sandwiches remain hot. Slice the sandwich in half.

Step 11

Serve the grilled cheese sandwich immediately along with the hot tomato soup. The sandwich is great for dipping – yum.

Step 12

Allow the soup to cool completely and transfer the soup to an air tight container. Store the soup in the fridge for up to 1 week. Re-heat gently on the stove top, or in the microwave.