1
Preheat the oven to 400 degrees. Add the tomatoes, onion, whole garlic cloves, carrots, and red pepper to a baking dish, Drizzle with olive oil and season well with salt and pepper.
3
Add the roasted vegetables (and all the juice) to a large soup pot with the vegetable broth. Bring to a simmer and then use a hand blender to puree until smooth.