Roasted Garlic Tomato Basil Soup


* 6 tomatoes,  cut in quarters
* 6 cloves garlic, peeled
* 3 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 medium onion, cut into quarters
* 1 medium red and green pepper cored,cut in half lengthwise remove ribs/seeds
* 1/2 teaspoon fresh oregano, minced
* 1/2 teaspoon  fresh rosemary minced
* 1/2 teaspoon fresh thyme minced
* 1 tablespoon fresh basil minced
*  1 - 2 bay leaves
* 2 teaspoons sugar
* 2 tablespoon balsamic vinegar
* 3 cups chicken stock 
* 2 cans diced Italian seasoned tomatoes
* 1/4 cup cooking sherry / white wine


     Put oven rack in middle position and preheat to 350°F.
     Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic , peppers, and onions to pan.
    Drizzle  with oil and sprinkle with salt and pepper.
  Roast for 1 hour, then cool in pan on a rack.
   Cook remaining ingredients in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently
  add roasted vegetables and  Puree soup in batches in a blender (be careful with this hot liquid),or a hand immersion blender until proper consistency. return to low heat and serve with crackers