My Tomato Soup (WIP)

5 lbs Roma tomatoes
8 cloves garlic
2 T. butter
salt and freshly ground black pepper, to taste
1 large yellow onion, chopped
1 large red bell pepper (or equivalent canned roasted red pepper)
3 large carrots, cut in half
3 T. tomato paste, or more for thickening
4 C. vegetable or chicken broth
2 C. lightly packed fresh basil leaves, roughly chopped or torn
splash of balsamic vinegar, optional
monk fruit sweetener, optional, to taste
heavy cream, optional, to taste (do not use if canning)

Cut a small X in the bottom of the tomatoes.  Blanch in boiling water 30-60s until skin just starts to crack.  Remove and immediately put in a bowl of ice water to stop the cooking process.  Once cool, peel, de-seed and chop the tomatoes.

Heat oven to 400*.  Place red pepper in oven and cook turning to blacken each side.  Place blackened red peppers in a paper bag and fold over to seal until cool enough to handle.  Remove red peppers and peel off blackened skin.  Chop and set aside.  (Optionally use jarred roasted red peppers if no fresh available)

Heat butter in a medium-sized pot/saucepan over medium-high heat. Add the onion; cook while occasionally stirring, until the onion is transparent and t(about 6-7 minutes). Stir the tomato paste inwith the onion; pour in the broth/stock; season with extra salt if desired;  stir in carrots; cover and bring to a boil.
    
Reduce heat to low; simmer for about 15 minutes or until carrots are just tender when tested with a fork. Blend mixture using a stick blender until smooth.  Add the tomatoes and garlic to the broth; continue to simmer until desired thickness; adding additional tomato pasted to thicken if desired.  Add in basil and simmer until just fragrant and beginning to soften (about 2 minutes).

To can, add to each pint jar 1/4 t. citric acid and pressure can 20 minutes at 11 lbs.  To freeze-dry pour onto trays and process with 12/12 setting.

***Notes: 
If making to can do not add any type of milk or cream until serving.

Next time try reducing the broth in half.  Seems to thin to my taste still.