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Roasted Red Pepper and Tomato Soup

Scaled for 12 portions · 7 steps

8–9medium tomatoes (about 5 pounds), cored and quartered3red bell peppers (about 1 pound), seeded and quartered2small yellow onions, cut into wedges about ¾″ wide on the outer edges2 tbspextra virgin olive oil, divided6 clovegarlic, unpeeled4 cup(32 ounces) vegetable broth0.25 tspsmoked paprika1 pinchcayenne pepper (omit if sensitive to spice)—Fine salt and freshly ground black pepper, to taste

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