Roasted Red Bell Pepper Soup

Directions

1. Preheat your oven to 450 degrees.
2. Toss the red bell peppers and tomatoes with olive oil. Place cut side up on a baking sheet and place in the oven.
3. Roast the red bell pepper and tomatoes uncovered for 40 minutes. You want the juice of the tomatoes to have evaporated leaving a dark brown residue. The edges of the tomatoes should be brown and tinged. Remove from the oven.
4. Place the roasted red bell pepper and tomatoes in a stockpot over medium heat.
5. Stir in the chicken broth, sugar, salt, and black pepper to taste.
6. Bring to a boil and lower to a simmer. Cook for 30 minutes.
7. In batches puree the soup in a blender.
8. Pour the soup into soup bowls.
9. Serve with crackled black pepper and parmesan cheese.