Fresh, Unbelievable Tomato Soup

This is seriously easy and amazing...

1. Cut one red pepper in half and seed, then set on aluminum foil and broil
2. Finely chop in food processor...
3. 1 large onion,
4. 3 garlic cloves,
5. 2 med carrots,
6. 2 med celery stalks,
7. And saute on medium with
8. Goya Adobo, and
9. sea salt
10. in olive oil until soft
11. Rough chop a ton of tomatoes and add (with seeds and all) to pot (should be about 4+ lbs). I use a mix of heirloom, cherry, grape, roma, and other tomatoes from the garden
12. Once skin is blackened, remove red pepper from oven (about 10 minutes) and cover with more foil for about 10 minutes.
13. Once cooled, the skin will be easy to peel off the red pepper
14. Then rough chop the pepper and add to the soup
15. Bring to boil and simmer for about 1 hour, until tomatoes have softened and flavors have incorporated
16. Add more salt/pepper to taste
17. Use a food mill to separate skins and seeds from soup in batches
18. Done!