You can make this ahead, freeze it, and then dump in crockpot to heat up for the potluck! Roasted Pepper and Tomato Soup 4 red peppers 1 tsp dried oregano 2 garlic cloves, minced 2 tbs olive oil 1 onion, diced 6 tomatoes, peeled and chopped 3 cup vegetable stock 1 tsp. sugar Preheat the oven to 400°F. Place the peppers on a baking sheet.
Brush with 1 tbs olive oil and season with oregano. Bake for 30 minutes or until peppers blister. Peel and deseed peppers when they are cool enough to handle. In a large pan, sauté the onion in oil until soft.
Add in the garlic, tomatoes, stock, and sugar. Simmer for 30 minutes. Pour the mixture into a food processor and blend until smooth. Freeze and reheat in crockpot.