Roasted Tomato and Red Pepper Soup

Preheat oven to 450 degrees.

In a large bowl, combine 2 tbs oil with tomatoes, bell pepper, garlic and spices and mix evenly.

Spread mixture on large baking pan, two if needed.

Roast until they darken, about 30 minutes.

In a large pot heat 1 tbs oil and add onion and cook covered until very tender, 10 minutes.

Add the broth, tomatoes and bell pepper and heat on medium until boiling.

Pour into a food processor and pulse until well mixed, in batches if needed.

Pour back into pot and let simmer for a couple of minutes.

Add salt, pepper and basil or cilantro to taste.