Creamy Roasted Tomato Soup

Combine tomatoes, red bell pepper, onion, garlic and dressing in a large bowl; toss well. Pour into a 9-by-13-inch baking pan. Arrange tomatoes and peppers cut-side-down.

Roast at 400 degrees for 45 minutes or until tomatoes and peppers are very soft and edges are golden brown. Transfer to a medium saucepan.

Stir in vegetable broth. Bring to a boil and simmer 1 minute. Puree in a blender, return to saucepan and stir in half-and-half. Heat through. Do not boil. Season to taste with salt and pepper.