Slice peppers in half, and cut out the stem, seeds, and white flesh. Place down on baking tray lined with aluminum foil. Slice tomatoes and remove stem. Place face down on tray.
Brush peppers and tomatoes with olive oil, sprinkle with salt, and roast in oven at 450 degrees for 30ish minutes, until skin is blistered.
Pierce potato with fork a number of times, and place in microwave for 5 minutes. Remove, let cool, and peel skin off.
Saute onion in large pot over medium heat. When onions are translucent, add garlic. Season with salt and crushed red pepper flake (optional). Add cooked tomatoes, peppers, and potato to pot.
Add chicken broth, and let cook for a few minutes, tossing around. Remove pot from heat and use immersion blender to puree the soup. Return to heat and bring to a boil, then reduce to a simmer.
Add can of evaporated milk, and seasonings (onion powder, garlic powder, basil, salt, pepper, sugar). Cook at simmer for 15-20 minutes until soup has thickened and tastes as desired. Serve!
Recipe Notes
If you opt to not use the potato, soup will be thinner, but just as delicious.