Roasted Tomato, Cauliflower and Bell Pepper Soup

I was in the mood for grilled cheese sandwiches dipped in tomato soup.  That's comfort food to me on a chilly January evening.  But I was feeling a little frisky, so I decided to roast the tomatoes.  And then there was that head of cauliflower staring at me in the fridge.  And the jar of roasted red peppers I'd made last week when the peppers were on sale.  So I  threw it all together.  Scrumptious!

Roasted Tomato, Cauliflower and Bell Pepper Soup

Ingredients:

• 6 medium Roma tomatoes, cleaned and halved
• 1 medium head of cauliflower, cleaned and cut into florets
• olive oil
• Tastefully Simple Seasoned Salt
• 2 - 3 cups water
• 1 cup roasted red peppers
• large pinch of thyme
• Tastefully Simple Garlic Garlic

Directions:

• Pre-heat oven to 400 degrees F.
• Toss the cut tomatoes and cauliflower florets in a couple tablespoons of olive oil and a few dashes of TSSS.  Spread out onto a baking sheet and roast for 25 - 30 minutes until the cauliflower is tender (it should have a few brown, almost charred spots, but remain mostly light/white).  Remove from oven.  When the tomatoes are cool enough, peel off the skin and discard.  It should come off very easily.
• Transfer the roasted tomatoes and cauliflower to a soup pot.  Add 2 cups of water, the roasted red peppers, thyme, and a few dashes of TSGG.  Bring to a boil, then turn off the heat.
• Purée the soup with an immersion blender.  If it's too thick, add more water until it's at the consistency you like.  Add TSSS to taste.
• Ladle into bowls.  If you like, you can top the soup with sour cream, shredded cheese, bacon bits, parsley, or anything you'd like.  Serve with grilled cheese sandwiches for dipping.