Roasted Red Bell Pepper Soup. A smooth and rich soup for that chilly lunch or supper.

1. Preheat your oven to 450 degrees.
2. Toss the red bell peppers and tomatoes with olive oil. Place cut side up on a baking sheet and place in the oven.
3. Roast the red bell pepper and tomatoes uncovered for 40 minutes. You want the juice of the tomatoes to have evaporated leaving a dark brown residue. The edges of the tomatoes should be brown and tinged. Remove from the oven.
4. Place the roasted red bell pepper and tomatoes in a stockpot over medium heat.
5. Stir in the chicken broth, sugar, salt, and black pepper to taste.
6. Bring to a boil and lower to a simmer. Cook for 30 minutes.
7. In batches puree the soup in a blender.
8. Pour the soup into soup bowls.
9. Serve with crackled black pepper and parmesan cheese.

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Roasted Red Bell Pepper Soup. A smooth and rich soup for that chilly lunch or supper.