• 2 lb. plum tomatoes, halved
• 2 large red bell peppers, deseeded and halved
• 1 onion, quartered
• 3 fresh dill sprigs, tied together, plus extra to garnish
• 1 thin piece of orange rind
• juice of 1 orange
• 2 1/2 cups vegetable stock
• 1 tbsp. lemon juice
• salt and pepper

• place the tomatoes and bell peppers on a cookie sheet, cut sides up to catch the juices
• add the onion quarters
• place in a preheated oven, 450F, roast for 25 minutes until the vegetables just start to blacken and char on the edges
• as the vegetables become charred, transfer them to a large stockpot
• add the dill, orange rind , orange juice, stock, and salt and pepper to taste
• bring to a boil
• lower the heat, partially cover, and simmer for 25 minutes
• remove the bundle of dill and transfer the rest of the ingredients to a food mill and puree
• alternatively, process in a food processor and press through a fine strainer. The solids left in the mill or strainer can be discarded to leave a smooth soup (we stirred them back in for a heartier texture)
• return the soup to the rinsed stockpot and reheat
• stir in the lemon juice and adjust the seasoning with salt and pepper (if necessary)
• ladle into warmed bowls and garnish with dill sprigs

Fun to make and delicious to eat. Enjoy!