Roasted Tomato Soup

When the head of our coven used to make this, it was often from a can mixed with water: it was not a favorite. This soup is flavorful and satisfying with a fraction of the sodium from the canned variety.

Ingredients:

• 1 28 ounce can of whole peeled tomatoes (reserve 1/3 cup of the liquid)
• 1 red bell pepper
• 1/2 head of garlic cloves
• olive oil
• 1/2 onion
• 2 cups vegetable broth
• 2 Tablespoons vegan butter
• 2 Tablespoons flour
• 2 teaspoons maple syrup
• 1/2 teaspoon salt

Instructions:

1. Pre-heat oven to 450 degrees. Half the red pepper and remove stem and seeds. Cut the tops off of the garlic, stem side facing down. Brush pepper and garlic with olive oil. Place cut side of pepper and stem side of garlic against pan. Roast for 15 minutes or until garlic cloves are easily punctured with a toothpick. 
   
2. Remove garlic, and increase oven temperature to broiling. Broil peppers until blackened. Remove and let cool until able to handled (about 5 minutes).
3. In a heated soup pot, add a small drizzle of olive oil, chopped onions, pepper, and garlic. Cook until onion has some color (about 7 minutes).
4. Pour in broth and tomato juice and bring to a boil. While this heats, carefully add the tomatoes, crushing them over the pot before adding (they do not need to be chopped). 
5. Let gently boil for 15 minutes. You can make your toast now.
6. Pour soup into blender and blend until creamy and no longer lumpy. In the empty soup pot (rinse if desired) melt vegan butter and stir in flour until dissolved and bubbling. Pour the soup back into the pot and stir in syrup and salt. Serve. 

Time estimate: 90 minutes

Servings: 4 bowls
This was altered and veganized from Charlotte on All Recipes.