Fresh Roasted Tomato and Pepper Soup Recipe from California

Ingredients

• 6 lb (2.72 kg) 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
• 4 red onions, sliced
• 4 garlic cloves
• 4 cups low sodium chicken broth
• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp fresh basil
• 1 cup heavy cream
• pecorino cheese, to garnish