Roasted Vegetable Soup
6 plum tomatoes
1 red bell pepper
1 small onion
3 cloves of garlic
1 T tomato paste
3 bay leaves
5-6 sprigs of fresh thyme
Handful of fresh basil
1/2 cup olive oil
Water or vegetable stock (as needed).
Slice all the vegetables and place in a roasting pan.
Add all the herbs. Drizzle with olive oil and season with salt and pepper.
Roast in 400 degree oven for about 30 minutes. Check periodically to ensure even roasting.
Once Roasted, blend the veggies in a food processor till smooth.
Transfer to a pot. On a high heat, simmer and add water or stock.
Add liquid until you reach your desired consistency.