So, first prepare the bell pepper (it's washed, cleaned of seeds, cut in half) and tomatoes (since they have to remove the skin. To do this, wash, pour boiling water for about 30 seconds, then transfer into cold water. The skin then peels off practically by itself. Cut the tomatoes into quarters).

Form for baking grease with oil, put on her tomatoes. Top with tomatoes and season with salt and pepper, put the sliced garlic and sprinkle with seasonings as desired. On tomatoes to lay out the pepper halves and season them, like tomatoes. Put in the oven for 20-30 minutes min. at T* about 150*C. Peppers and tomatoes should be grilled, and at the same time they are impregnated with herbs and garlic.

Meanwhile, let us carrots and onions. Onions and carrots cut into small slices thinner. Fry in vegetable oil until Golden brown, add 1-2 tbsp of water and simmer, covered with lid, for 15 minutes or until almost cooked carrots.

Remove the vegetables from the oven. And everything (peppers, tomatoes, onions and carrots) put into a blender (with pepper first remove the peel) and grind well. It turns out to be reddish-orange as in the photo, the soup. In principle, almost everything: pour the soup into a saucepan, bring to a boil. Try on salt, spices and need to add them. But I took it and rubbed well all this mass through a sieve (not too fine), I felt like it. Continue to do the same, bring to boil + salt, spices (if necessary).

Pour into bowls and garnish with sour cream. To make the soup around here are dots(as pictured). But if you want soup, you can add canned corn (on the second picture on the plate is already corn). We ate the soup with corn (that ate children) and without (I and husband).