Long’s Yellow Tomato Soup

Preheat the oven to 375 degrees F. Cut the yellow tomatoes in half; if using, you may leave the cherry tomatoes whole. Three pounds will be enough to almost fill a half sheet pan. Place the cut tomatoes skin-side up. Add the bell pepper, hot pepper (skin-side up for the peppers), onion, and garlic. Brush everything with olive oil, sprinkle with salt and pepper, and bake for 30 minutes or until the skins pop off easily. Remove the tray from the oven and allow to cool for a few minutes before removing the skins from the tomatoes and peppers. (I find the tomato skins pop off easily after 30 minutes in my oven; the peppers less so. I remove the pepper skins that come off easily and leave the rest on. You may leave the skin on the cherry tomatoes, if using.) There will be plenty of juices on the tray that you can strain and freeze for veggie stock. In a large soup pot, sauté the chopped bacon until crisp. Transfer the roasted tomatoes and veggies to the pot. (I add all the liquid; Michael reserves the juices and then strains and freezes for later use in vegetable stock.) Add 1 cup of chicken broth and the oregano. Process until smooth with an immersion blender or in batches in a regular blender. If using a regular blender, return the soup to the pot. Add more broth to achieved your preferred consistency. The last time I added an extra 1/2 cup. Bring the soup to a boil, and then reduce the heat and let simmer for 15-20 minutes. Check for seasonings; you may wish to add a little extra salt depending on the type of broth used. For a creamier, richer soup, Michael sometimes stirs in a little cream at this point. Serve immediately with optional toppings or allow to cool and then cover and refrigerate. The soup will keep in the refrigerator for approximately 1 week, is delicious reheated, and may be frozen.