Roasted Red Pepper and Tomato Soup

8 roma tomatoes, halved and seeded
2 red bell peppers, quartered and seeded
8 whole cloves of garlic, peeled
2 sweet onions, peeled and quartered
2 teapsoons fresh thyme
Place vegetables on a cookie sheet
Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper
Drizzle 2 tablespoons of olive oil over vegetables and toss to coat evenly
Bake in the oven at 400 degrees for 45-50 minutes until they have a nice charred look
In a soup pot on medium heat, add 6 ounces tomato paste with 2 tablesoons of olive oil
Pour roasted vegetables in the soup pot and add 4 cups of vegetable stock and 2 cups of chicken stock. Turn up the heat and when it starts to boil, turn down to simmer for 20 minutes. In batches add to a blender or food processor ( careful not to splash and burn yourself ) You can also use an immersion blender carefully keeping the immersion blender down in the soup until you get the consistency you like. Take a bunch of fresh basil leaves and roll them up and cut into little ribbons. Garnish your bowls of soup with the basil. Serve with a crusty loaf of bread. Enjoy...Love from the Redhead's kitchen