Roasted Tomato Soup

This is my recipe!

Roasted Tomato Soup (enough for two ... serve with a hearty garlic toast. Also, you could sprinkle some freshly grated parmesan or romano cheese on the soup before serving)

6 large tomatoes
1/2 onion roughly chopped
2 T. Olive Oil
1 clove garlic
Some Dill, Basil, and flat leaf Parsley
Salt
Pepper
1 T butter

Saute onion in the olive oil until soft


To roast tomatoes:
Broil the tomatoes in a jelly roll pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.

Transfer the tomatoes to a bowl and let them steam, covered, until they are cool enough to handle. Peel and core them then put them in a strainer (I did one at a time) over a bowl and use a spoon to mash them up to separate the sees and some of the pulp.

Add the tomatoes' pulp and juice to the onions. Add salt and pepper to taste. Add herbs and simmer for about 10 minutes. Check seasoning again.

Use a blender (or an immersion blender) to puree the soup. Add 1 T butter to soup (not each bowl), stir and serve.

NOTE: You could also roast a bell pepper and add it too.