Roasted Tomato & Paprika Soup

Source: Super Natural Cooking, By: Heidi Swanson

5 tomatoes, cored and quartered
1 large red bell pepper, seeded and quartered
Sea salt and freshly ground pepper
Extra Virgin olive oil, for coating
5 cloves of garlic, unpeeled
3 cups of stock or water
¼ tsp smoked paprika

Preheat oven to 375F and position 2 racks in the middle of the oven. Rub 2 rimmed baking sheets with a thin glaze of olive oil.
Arrange tomatoes, skin side down, on a baking sheet. Coat bell peppers and onions with olive oil and put them on the other baking sheet along with garlic; place the pepper skin side down as well. Give both sheets a light sprinkling of sea salt and pepper, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting to dark on the bottoms.
Peel garlic, dump roasted vegetables into a big bowl and puree with a hand blender. Alternatively, use a conventional blender or food processor adn work in batches. Blend in the stock and paprika and adjust seasoning to taste. ENJOY.

FOOD FACTS
Paprika is said to be extraordinarily high in vitamin C and is thought to contain up to nine times as much vitamin C as a tomato. The sun-dried, organic paprika has higher vitamin C content versus the processed ones.