How to make it

  • Pre-heat Oven to 400 degrees
  • Drain whole tomatoes, reserving liqued, and place in large roasting pan
  • Add Onions, red bell pepper, and carrots to roasting pan and drizzle with olive oil
  • Cut top off of garlic and set on foil piece large enough to wrap around it. Drizzle olive oil in to the garlic clove and then wrap in foil.
  • Place vegetables and garlic in oven and roast until carrots are tender; approximately 2 hours
  • Remove skin from roasted red bell peppers and discard.
  • Place all vegetables in large stock pot
  • Squeeze roasted garlic in to stock pot, discarding the husk
  • Adding reserved tomato juice as needed, puree vegetables (either in batches in blender or using a stick blender) until mostly smooth.
  • Add sauteed bell pepper, diced tomatoes, balsamic vinegar and white wine and return to simmer
  • Add chicken broth in batches until desired consistency is reached.
  • Stir in Oregano, thyme and basil, salt and pepper to taste.

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