Roasted tomato and red pepper soup

I made this soup on Monday, and loved it! It wasn't very hard, and the time it took was "oven time", meaning you can do other things (like play on the computer...)

6 nice, vine-ripened tomotoes
2 red peppers
1 onion
2 cloves garlic
3 cups stock (veggie or chicken)
basil
olive oil
salt
black pepper

Cut each tomato in half, place on a baking sheet. Cut the peppers into large chunks after seeding and put on baking sheet, too. Drizzle with olive oil and salt. Roast at 325F for 50 minutes to an hour. When they are raosted (and don't they smell fantastic?), let cool for ten minutes or so, then peel most of the skins off. Heat some oil and fry the onions and garlic. Add broth, basil and roasted veggies and bring to a simmer. Let simmer for about 10 minutes, then use an immersion blender to blend it all together. Add black pepper to taste. If you don't have an immersion blender, you can use a regular blender, then return to pot to heat through.

Bruce didn't like the tomato seeds left in, so you could remove them before roasting. I think next time, I will try roasting the onions and garlic, too. You could also skip the broth and just have a tomato sauce.