She: Tomato Soup

Normally I hate tomato soup. I couldn't put my finger on why, until I told Mark. He summed it up for me: tomato soup usually tastes like nothing but tomato acid. So true! Well, I visited my folks back in KC recently, and had great soup. I had been in the airport and on planes all day. I had some trail mix with me, but I didn't eat since the Denver airport *sucks* unless you like McBurgers or gelatenous stirfry. So instead I left the airport ravenous, and when my sis brought me home, she didn't have much readily consumable except for tomato soup...so I shrugged and chowed down. And it was brilliant! I finally begged for the recipe, so here it goes:
1 LB    roma tomatoes
1 LG    red bell pepper
1 LG    red onion
2 cloves garlic
1 tbsp  olive oil
5 cups  vegie stock
pinch   sugar
1 cup   small pasta (optional)
salt and pepper to taste, fresh basil leaves (garnish)

Preheat oven to 375. Half the tomatoes, pepper, onion and place on foiled roasting pan or cookie sheet.  Add the garlic cloves. Drizzle olive oil over vegies and cook 30-40 until edges of vegies become blackend. In a blender (food processor), add 1 cup of vegie stock. Add roasted vegies while still hot from oven. Puree. Strain blended vegies into pot.  Add remaining 4 cups of vegie stock, sugar, salt and pepper.  Bring to boil. Add pasta. Cook for 7-8 minutes. Garnish with fresh basil leaves. And here's a pic of the sis as I show her the blog at the airport..obviously she is amazed at the sheer beauty of my laptop. Snort.