Roasted Tomato Soup

1 T. olive oil

3 lbs. large ripe tomatoes, cut in half crosswise

6 med. bell peppers, cut in half crosswise, ribs & seeds removed

2 med. onions, cut in half crosswise & peeled

2 celery stalks (no leaves), chopped

4 cloves of garlic, peeled & finely chopped

1/2 t. salt

pepper, to taste

1 t. cayenne pepper (or to taste)

2 T. sundried tomato paste

1 T. tomato paste

4 t. each fresh basil, chives & oregano, chopped

1 qt. chicken broth

Preheat oven to 400 degrees. In a bowl, toss together tomatoes, pepper, onions, celery & garlic. Add salt & pepper. Place on a baking sheet & roast at 400 degrees until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds. (sometimes I keep the peels & seeds to save time).

Place the mixture in a food processor with some of the chicken broth & puree. In a soup pot, combine the puree with the remaining chicken broth, both tomato pastes and cayenne pepper. Add half of the fresh herbs and cook, stirring often, until just simmering. Season to taste with salt & pepper. Serve with the rest of the fresh herbs. Garnish with fresh corn niblets or whatever garnish you would like.