Roasted Tomato Soup

6 roma tomatoes
1 onion
2-3 cloves garlic
1 red bell pepper
1 (14oz)can broth(beef, chicken or veg)
1/4 tsp paprika
2 TBSP sugar
1 C. Milk
1 tsp Italian seasoning
1 tsp parsley
1 tsp oregano
1 (8oz)can tomato sauce
salt and pepper to taste

1. core and quarter tomatoes. place on baking sheet skin side down. quarter onion, seed and quarter bell pepper. coat both with olive oil, and place skin side down on a second baking sheet.
2. bake at 375 for 45 minutes
3. saute the cloves of garlic.
4. place everything in a blender, and blend till smooth, place in a stock pot, and simmer.


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