Roasted Red Bell Pepper and Heirloom Tomato Soup
- 1 lb (453g) Red Bell Peppers about two large peppers
- 3 lbs (1.3kg) Heirloom Tomatoes about 3 medium heirlooms
- 4-5 Large Basil Leaves
- 1/4 C Olive Oil + 1 Tbs for saute'
- 1 tsp Sea Salt
- Optional Garnishes: chives, basil leaves, cherry tomatoes, drizzle of olive oil, fresh ground black pepper