• Place your Rectangular Mold on top of your medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

TOMATOES AND PEPPERS PREPARATION

• Wash the vegetables. Slice the tomatoes in halves, the red peppers in quarters and remove all the stems. Transfer them to your Rectangular Mold.
  2 Lbs tomatoes, 2 red peppers
• Add the quartered shallots and the thinly sliced garlic. Season with Greek oregano. red chili flakes, Salt and Pepper. 
  2 shallots, 6 Garlic Cloves, 1 tsp Greek oregano, 1/4 tsp red chili flakes, 1/2 tsp sea salt, 1/2 tsp Pepper Mill
• Drizzle with olive oil and mix until all your vegetables are coated.
  1 1/2 Tbsp olive oil

ROAST!

• Roast for 30 minutes at 400F/200C. (Every oven heats differently, monitor your veggies from 25 minutes). It is ready when the tomato skin has softens and begins to burst.
  
• Once your roasted vegetables are out of the oven, set aside while taking your blender out.
  

SOUP PREPARATION

• Carefully pour the contents of your mold into your blender. Mix into a purée and pass it through the sieve. Set aside directly into your serving bowl and decorate accordingly. Enjoy & "BONE" Appétit!
  1 Tbsp heavy whipping cream, Decorations