Roasted Garden Vegetable Soup

Victoria @vic_cooks
Cooking Instructions
- 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
Chop up remaining garlic, carrots and onion. Saute until tender.
- 3
In a large pot, combine leftover tomato juices with soup stock.
- 4
Add sauteed onion, carrots and garlic to pot. Add spices. Bring to a simmer.
- 5
Add roasted veggies. Simmer on medium low heat for 20 minutes
- 6
Let soup cool down completely, then put through food processor until you reach your prefered consistency. I blend mine until creamy.
- 7
Re-heat and enjoy :)
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