| 1. |
Preheat oven to 450° F (230° C). |
| 2. |
Drain juice from whole tomatoes into crock being used to prepare soup. |
| 3. |
On large roasting pan, add tomatoes (cut in half) and red peppers (seeded and cut into rough chunks). |
| 4. |
Drizzle 3 tablespoons over tomatoes and peppers. Sprinkle minced garlic over tomatoes and peppers. Splash with balsamic and then toss gently to coat all pieces. |
| 5. |
Roast for approximately 30 minutes. |
| 6. |
Add can of crushed tomatoes and chicken broth to crock with juice drained off the whole tomatoes. Cook at medium heat until roasted vegetables are done. Add contents of entire roasting pan, yummy juices and sweet delicious vegetavles. |
| 7. |
Once flavors marry, add parmesan cheese and cream. Using immersion mixer or blender, puree the soup to creamy consistency. |
| 8. |
Dish up 1 cup servings and garnish with crumbled feta cheese and sprig of flat leaf Italian parsley. |
