Edit recipe
See report
Share
Share

Ingredients

1 hour 30 mins
6 servings
  1. 2 can28 oz diced/whole tomatos
  2. 2garlic cloves
  3. 2red bell pepper, sliced
  4. 4medium size carrots, chopped
  5. 1large yellow onion, chopped
  6. 3garlic cloves
  7. 1/2 cupolive oil
  8. salt
  9. pepper
  10. 1/2 tspred pepper flakes
  11. 1 tbspbasil
  12. 1/2 tspthyme
  13. 1/2 tsporegano
  14. 4 cupchicken or vegetable broth

Cooking Instructions

1 hour 30 mins
  1. 1

    Pre-heat oven to 400°. In a bowl, toss tomatos (reserving excess juices), bell pepper and 2 cloves of garlic with olive oil and a sprinkle of salt & pepper. Transfer to baking dish and roast for approximately 40 minutes. *I also added a bit of basil*

  2. 2

    Chop up remaining garlic, carrots and onion. Saute until tender.

  3. 3

    In a large pot, combine leftover tomato juices with soup stock.

  4. 4

    Add sauteed onion, carrots and garlic to pot. Add spices. Bring to a simmer.

  5. 5

    Add roasted veggies. Simmer on medium low heat for 20 minutes

  6. 6

    Let soup cool down completely, then put through food processor until you reach your prefered consistency. I blend mine until creamy.

  7. 7

    Re-heat and enjoy :)

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Victoria
Victoria @vic_cooks
on
Carnduff, Saskatchewan
Personal Cook, Parrot Nanny & Mom to a 3 Year Old. 🍴🐦Canadian 😉
Read more

Similar Recipes