I make it...
The "recipe" is not written down...and it's after midnight where I am.
I'll post it tomorrow, and if I forget....remind me...my email in on my member page.
Linda C

This is one I love:

HERBED SWEET PEPPER SOUP (serves 6)
1/4 cup olive oil
2 cups chopped red onion
1 1/2 lbs chopped sweet red peppers
1 TBL minced garlic
1 1/2 lbs ripe tomatoes, peeled, seeded, chopped
1 1/4 tsp each of dried rosemary, thyme & marjoram
1/2 tsp dried basil
2 bay leaves
2 cups canned chicken broth diluted w/2 cups water
1 tsp ground cumin
1 1/4 TBL fresh ginger, peeled & minced
Fresh ground pepper & salt to taste

Heat oil in a large pot. Add the onion, red pepper & garlic & coat with the olive oil. Reduce heat & cover, stir occasionally until onion & pepper are soft, about 30 minutes.
Remove the cover & stir in tomatoes, herbs, bay leaves, chicken broth, cumin, ginger, salt & pepper. Increase heat & bring to a boil, then simmer on low heat 30 minutes.
Remove from heat & cool 20 minutes, then transfer to a blender & puree. After cooling, may be refrigerated for up to 2 days. Reheat over low heat.~~Of Tide & Thyme

Feel free to adjust herbs & add/subtract any you like. It's a very forgiving recipe.

I made 7 pints of Roasted Red Pepper,plum tomato,onion,basil and garlic soup yesterday. This is not an APPROVED recipe though. I pressure canned it for 45 minutes. I feel safe as it will be heated thoroughly before eating. It may be overkill as I used fat free chicken broth. I taste as I go when making this.

I roasted 15 LARGE plum tomatoes quartered skins left on.
2 medium onions cut in large chunks
2 red bells cut cut in large chunks
1 whole head of garlic cleaned
About 10 basil leaves or 1 teas. dry
Roasted for 1-1/2 hour stirring once.
The basil will appear burned but is not.
I use the bottom of my broiler pan for roasting.

Place about 3 cup at a time in a food processor until smooth or to your liking.
Empty into sauce pot.
Add 1-1/2 quarts fat free chicken broth.
This is where I start tasting and adding a bit of salt, sugar and Old Bay seasoning. I used about 3 teas. of the Old Bay.
If you use regular tomatoes, you will want half as much chicken broth.
I tasted it at least 10 times before I got it where I wanted.
Pressure canned in pints for 45 minutes at 10 lbs.

Mine's pretty well fat free.
Roast, peel and slice
3 big red sweet peppers.
1 qt chicken broth ( home made is best)
Place broth in a stock pot or heavy dutch oven and while it's coming to a simmer, slice
3 stalks of celery about a cup of celery slices
1 large sweet onion, cut into quarters and sliced. and simmer.

While the stock is simmering, blanch, peel, core and quarter
5 pounds of red ripe tomatoes and add to the simmering broth. And add
2 cloves of crushed garlic
Add the red peppers ( I sometimes use jarred peppers. A 16 oz jar is good)
Simmer about 30 minutes after you have added the last of the tomatoes.
Taste for seasonings. If you have used chicken broth that issalt free or low sodium, it will likely need salt, but not much. and if I am serving this to people who like "hot" I will add some red pepper flakes to the soup before simmering.
At this point I often add a chiffonade of fresh basil to each bowl, or some chopped green onion, or a dollop of sour cream and sometimes a swirl of pesto.
Serves 8
Linda C