Here is one of my favorite soup recipes in the whole world. I have done many variations of it and all have been memorable.

Preheat oven to 400

In a glass roasting pan add the following vegetables cut into medium sized chunks;

4 or 5 big fat heirloom tomatoes or 8 regular sized tomatoes with some of the seeds removed

2 red sweet bell peppers

1 small jalapeno or poblano with seeds removed

1 big or two small onions

3 peeled garlic cloves

3 sprigs of of thyme

2 Bay leaves

other optional vegetables may include leeks, eggplant,or carrots

Next add 1/4 cup of olive oil

S & P

2 tsp of cumin

2 tsp of mild chile powder

2 tsp of oregano

1 tsp of basil

Mix together and let roast for 45 minutes. Take out of oven, pull out thyme sprigs and bay leaves, and throw into a soup pot. Add 1 cup of white wine and let reduce for 10 minutes. Next add 2 quarts of chicken stock and let cook another 30 minutes. Puree with a hand held electric emulsion stick and serve. I like my own corn bread with this.