- 2 14oz cans of tomatoes, diced or whole
- 1/2 roasted sweet red pepper (the kind in a jar, use fresh if you have it but I didn't)
- Olive oil
- 1 clove garlic
- Sliver of onion (I'm not sure how much, it was about an 1/8 inch slice off the half onion in my fridge)
- 1/2 cup chicken stock
- Italian seasoning
- Kosher salt
- Ground black pepper
- Bay leaf
1: Drain the cans of tomatoes, reserving liquid for later.
2: Lay tomatoes, onion, and garlic on a baking sheet, drizzle with olive oil. Cut tomatoes in half if you are using whole canned tomatoes
3: Bake at 400 degrees for 15 minutes or until caramelized
4: Combine reserved tomato juice and chicken stock in your soup pot.
5: Place tomatoes, onion, garlic, and roasted peppers in your food processor and blend until at your preferred level of smoothness (I like a little chunky).
6: Add tomato mixture to your soup pot. Add the bay leaf and season with the Italian seasoning, salt, and pepper to taste.
7: Bring to a boil, reduce to medium and simmer about 10 minutes so the flavors meld together.
Served with some nice crusty toasted bread it's hearty but still very healthy.