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Ingredients:

4-5 large red peppers, cut in half and seeds removed
3 carrots peeled and cut into chunks
2 white onions cut in half
4-5 tomatoes cut in half
2 heads of garlic with tops cut off
3 tbsp vegetable better than bouillon mixed in 1 L of water (or use 1 L of vegetable broth)
1 tsp smoked paprika
1 tsp dried basil
1 tsp dried thyme
1-2 tsp salt (adjust for taste)
Olive oil

Steps:

1) Preheat oven to 425 degrees Celsius.
2) Toss all vegetables with a drizzle of olive oil with some salt and pepper. Spread out on a tray and roast for 20-30 minutes. You want the vegetables to be mostly cooked through and have some char on the peppers.
3) Place all vegetables in a pot on the stove and squeeze out garlic cloves and discard skin. Add all the spices, bouillon, and water. Cook for 10 minutes on a medium simmer.
4) Blend well with immersion blender or blender.
5) Simmer for another 5 minutes and adjust salt.

Notes:

A) The soup will last in the freezer up to 3 months. For quick meals, portion out into single containers/jars with room on top and defrost in a pot or microwave to enjoy.

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