Roasted Red Bell Pepper and Heirloom Tomato Soup

Red Bell Peppers (about two large (or a mix of one large and small))

lbs Large Heirloom Tomatoes ((or 2 large heirlooms with a few handfuls of cherry ))

Leaves Large Basil

Olive Oil + 1 Tbs for saute'

Sea Salt

Optional Garnishes:

Chives

Diced Tomatoes

Drizzle of Olive Oil

Ground Black Pepper