Homemade tomato soup

I always used to buy tomato soup. In California, it was from the Tuscan tomato and basil bisque from Safeway. In Switzerland, it is the Bio Velouté tomatoes au mascarpone from the Micros.  I used to buy it because I could not make it. I never thought I could make tomato soup as tasty as those two I could buy.

Bear recently bought me an industrial strength mixer: the extreme power blender pro from Solis. With it, came a user guide and recipes. Here is the tomato soup recipe that is—quite simply—awesome. I can finally make my own tomato soup.

Prep time: 15 minutes. Cooking time 55 minutes.
Ingredients soup
6 Roma tomatoes, halved
1 red pepper (seeds removed, thickly sliced)
1 onion, sliced thickly
2 large cloves of garlic (crushed, minced, sliced)
2 tablespoons of olive oil
Salt & freshly ground pepper
500 ml vegetable stock, room temperature
2 teaspoons tomato paste
15 g fresh basil leaves

Ingredients salsa verde
3 drained anchovy filets
1/2 cup fresh flat parsley
1 tablespoon drained capers
1 tablespoon fresh lemon juice
2.5 tablespoons of olive oil

Preheat oven to 200C. Place halved tomatoes, slices of red pepper, onion, and garlic in a baking sheet or baking tray. Drizzle with olive oil. Season with salt & pepper. Toss to coat. Roast for 40-45 minutes or until golden brown and softened.

While the tomatoes are roasting, chop the anchovy filets, parsley, capers, lemon juice an oil in the blender. Process for 30-40 seconds or until combined. Transfer to a bowl for garnishing soup bowls later.

Once the vegetables are finished roasting, transfer to the blender with tongs. Add vegetable stock and tomato paste. Pureé for 4 minutes for a super-smooth, velvety soup.

Divide soup among serving bowls. Drizzle with the salsa verde. Serve with toast. I bet this would be even more AWESOME with sourdough toast. Optionally, sprinkle parmesan cheese before serving.