Instructions

1. Preheat the oven to 400 degrees F.
2. Toss 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. (I like to cover my baking sheet with some parchment, so my baking sheet doesn’t retain the flavor of onions and garlic)
3. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
4. Once the tomatoes and peppers are done, I like to peel the skins off. This is not a necessary step but I like the resulting texture better.
5. Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well.
6. Add the tomato and pepper mixture, including the juices, and combine.
7. Stir in the stock; cover and bring to a boil.
8. Reduce the heat to low and simmer, about 20 minutes.
9. If you have an immersion blender slowly blend the soup to desired texture, I prefer mine super smooth. If you like yours chunkier it fine to leave it that way.

   If you do not have an immersion blender transfer the soup to a blender in small batches that reach only about one-third of the way up the side of the jar. Start slow and then increase the speed to blend the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot to warm up it has cooled.