Fresh Roasted Tomato and Pepper Soup

Ingredients

 * 6 lbs fresh tomatoes, any type
 * 3 red bell peppers
 * 2 yellow bell peppers
 * 2 orange bell peppers
 * 1 yellow onion
 * 1 red onion
 * 1 head garlic
 * olive oil
 * raw sugar

Veggies for sauté

 * 4 red onions, sliced
 * 4 garlic cloves

Soup base

 * 4 cups low sodium chicken broth
 * 2 tablespoons butter
 * 2 tablespoons flour
 * 1 tablespoon fresh basil
 * 1 cup heavy cream
 * pecorino cheese, to garnish

Directions

 * 1) Turn broiler on high, adjust rack to 3" wash and half all the roasting veggies and place cut side up in deep roasting pan.
 * 2) Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.
 * 3) Drizzle light with olive oil,and sprinkle scantly with raw sugar.
 * 4) Place under broiler to roast 20 minutes or until everything becomes blistered and black.
 * 5) You may need to adjust rack and time,or do in batches removing and replacing veggies as needed.
 * 6) Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well.
 * 7) Set puree aside, i do not strain this i like all the texture and color, but im sure you could if you want.
 * 8) Warm chicken stock on stove top.
 * 9) Place sliced onion in pan with a small amount of olive oil to carmelize.
 * 10) Stir until golden and gooey, add garlic at the very end, so not to burn.
 * 11) In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute.
 * 12) Wisk in the heated chicken stock, when that is mixed add the tomato puree heavy cream and basil.
 * 13) Warm slowly and finally add the carmelized onion and garlic.
 * 14) Garnish with the pecorino cheese, grated with large grader.