Roasted Heirloom Tomato and Pepper Soup

The weather is cooling down here in New England.  The leaves are changing and it is beautiful.  
There is a reason that people travel to this area in the autumn.  I am lucky enough to live here and see it all the time.
This beautiful scene is very near my home - I walk there frequently.

It is time, however, to put my garden to bed.

Not yet.  I'm not ready yet.

But soon.

I have been canning a lot.  A lot.  I only planted 10 tomato plants, but from them have been able to can tomato sauce, salsa, and bruschetta.  I am going to pick all of the green tomatoes (there are still a lot) and make pickled green tomato slices.  Yum.

I still have a few ripe tomatoes, though.  Here is a good recipe to make soup out of all of those tomatoes that you might have left.  I prefer the flavor of heirlooms.  My favorite is Brandywine - the tomato all other tomatoes aspire to be.  I also planted peppers - sweet and hot.  This recipe uses the bounty of those that didn't make it into a jar.  All of the required amounts of veggies are only a suggestion.  This is a very forgiving soup.

Roasted Heirloom Tomato and Pepper Soup

10 - 12 large tomatoes, cut into thick slices
1 large or 2 small onions, cut into thick slices
1 large or 2 small jalapeƱo peppers, cut in half (seeded or not - I don't)
6 bell peppers, seeded and cut into quarters (any color you want)
5-6 cloves garlic
olive oil
1 teaspoon paprika
1 teaspoon dried basil
1 1/2 teaspoon salt (or to taste)
black pepper to taste
6 cups chicken or vegetable broth (3 cans)
1/2 cup grated Parmesan cheese (optional)
sour cream (optional)

Preheat the oven to 350 degrees.  
Aren't they pretty?  I love my heirlooms.
Place the tomatoes, onions, peppers and garlic on two baking sheets.  
Drizzle olive oil on the veggies and roast in the oven for about 25 minutes.

Add all the veggies to a blender and blend until it is smooth.  I would have done that, except my blender is broken.  This is what I did instead.

Put the broth and the paprika, basil, salt and pepper in a large stockpot and heat.  
Add the veggies and the juice from the baking sheets to the broth and continue to heat.  Using your handy-dandy immersion blender (I have had this immersion blender for over 21 years - got it as a wedding present.  In the same time I have gone through 4 blenders and 4 stand mixers.  Hmmm.) blend up the veggies and broth.  It probably won't be perfectly smooth, but it will be just fine.

Add the Parmesan cheese, if using, and stir it up.

I served the soup with a simple cheese toast (just bread and cheese heated in the oven) with a dollop of sour cream stirred into each bowl.