Roasted Garden Vegetable Soup

• 2 can 28 oz diced/whole tomatos
• 2 garlic cloves
• 2 red bell pepper, sliced
• 4 medium size carrots, chopped
• 1 large yellow onion, chopped
• 3 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1 tbsp basil
• 1/2 tsp thyme
• 1/2 tsp oregano
• 4 cup chicken or vegetable broth

1. Pre-heat oven to 400A.
2. In a bowl, toss tomatos (reserving excess juices), bell pepper and 2 cloves of garlic with olive oil and a sprinkle of salt & pepper.
3. Transfer to baking dish and roast for approximately 40 minutes.
4. *I also added a bit of basil*
5. Chop up remaining garlic, carrots and onion.
6. Saute until tender.
7. In a large pot, combine leftover tomato juices with soup stock.
8. Add sauteed onion, carrots and garlic to pot.
9. Add spices.
10. Bring to a simmer.
11. Add roasted veggies.
12. Simmer on medium low heat for 20 minutes
13. Let soup cool down completely, then put through food processor until you reach your prefered consistency.
14. I blend mine until creamy.
15. Re-heat and enjoy :)

tomatos, garlic, red bell pepper, carrots, yellow onion, garlic, olive oil, red pepper, basil, thyme, oregano, chicken

Taken from cookpad.com/us/recipes/352452-roasted-garden-vegetable-soup (may not work)