Tomato Soup

Directions

1. 1
   Preheat the oven to 500 degrees F.
2. 2
   Prepare the tomatoes.
3. 3
   In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste.
4. 4
   Spread the tomatoes out on a non-reactive baking sheet.
5. 5
   Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.
6. 6
   Remove and allow to cool a bit.
7. 7
   In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.
8. 8
   Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.
9. 9
   Add the 2 cups basil leaves and saute with the onions for about 1 minute.
10. 10
    Add the roasted tomatoes, bell pepper and water to the saucepan.
11. 11
    Bring the mixture to a simmer and cook for 10 minutes.
12. 12
    Season with salt and pepper, to taste.
13. 13
    Puree the tomato mixture in a blender.
14. 14
    Start the motor at a slow speed and increase gradually.
15. 15
    Alternatively you can use an immersion blender right in the pot.
16. 16
    The mixture should be very smooth.
17. 17
    You should have about 8 cups.
18. 18
    You can prepare the soup to this point and refrigerate it.
19. 19
    When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.