Spray a large baking dish with cooking spray and put in:
8-10 tomatoes, cut into quarters
1 medium onion, cut into chunks
8-12 cloves of garlic, peeled
2 carrots, cut into chunks
2-3 red or green bell peppers, cut into chunks
Drizzle with a nice quality Olive Oil. Sprinkle with salt, pepper, oregano, basil, or any other spices you like.
Bake at 425 for about 40 minutes, until everything is soft.
Let it cool. Place it in a blender and puree. [You may need to do it in two batches].
Add enough veggie stock or chicken stock to give it the consistency you want and simmer it all together in a soup pot.
[This soup came to be after I made my friend Dani's roasted veggie pasta sauce and thought "this would make a good tomato soup". Much of the recipe is actually hers. :) ]
8-10 tomatoes, cut into quarters
1 medium onion, cut into chunks
8-12 cloves of garlic, peeled
2 carrots, cut into chunks
2-3 red or green bell peppers, cut into chunks
Drizzle with a nice quality Olive Oil. Sprinkle with salt, pepper, oregano, basil, or any other spices you like.
Bake at 425 for about 40 minutes, until everything is soft.
Let it cool. Place it in a blender and puree. [You may need to do it in two batches].
Add enough veggie stock or chicken stock to give it the consistency you want and simmer it all together in a soup pot.
[This soup came to be after I made my friend Dani's roasted veggie pasta sauce and thought "this would make a good tomato soup". Much of the recipe is actually hers. :) ]
