Preparation
- Preheat oven to 400 degrees
- Clean & tomatoes and bell peppers
- Cut tomatoes, bell peppers, and red onion into quarters and add to baking sheet
- Add both heads off garlic to the baking sheet
- Thoroughly cover veggies with avocado oil
- Season the onion& garlic powder, sea salt, black pepper, and smoked paprika
Roasting & Blending
- Place in oven for 45 minutes
- Once veggies are roasted, add veggies and veggie broth to food processor
- Add herbs to the food processor
- Blend until smooth (~45-60 seconds)
Cooking & Straining
- Heat a skillet on medium with avocado oil
- Pour blended mixture in skillet through a strainer
- Strain as much of the mixture as you can to get the purest form of your tomato soup
