Preheat the oven to 425 degrees F. Line two baking sheets with foil or parchment paper.
Add the onions and garlic to one sheet and the bell pepper halves (facing down) to the other. Add the olive oil, basil, thyme, paprika, salt, and pepper to the onions and garlic and toss to coat.
4 medium red bell peppers, halved, 1 large yellow onion, chopped, 5 cloves of garlic, peeled, 1 tablespoon olive oil, 1 teaspoon dried basil, 1 teaspoon dried thyme, ¼ teaspoon paprika, ½ tablespoon sea salt, ¾ teaspoon cracked black pepper
Bake for 15-20 minutes, turning the onion mixture halfway, until the bell peppers are blackened and blistered and the other vegetables are tender and brown.
Remove everything from the oven, let cool slightly. then peel the skins off the bell peppers and discard along with the seeds and stems
Transfer the roasted red peppers, and garlic and onion mixture to a food processor or blender. Add in the canned tomatoes, and process on high until it reaches your desired consistency.
14 ounces diced tomatoes
Add the blended soup base to a large stockpot over medium heat. Pour in the vegetable broth and bring to a light boil.
2 ½ cups vegetable broth
Reduce the heat to medium-low. Dissolve the cornstarch in the water, then stir into the soup and simmer for 15-20 minutes, stirring occasionally. Taste and adjust the salt and pepper to your liking.
½ tablespoon corn starch, 2 tablespoons water
Video
Notes
Serve with a garnish of fresh basil, chili flakes, croutons, cracked black pepper, and/or sour cream.
Substitute regular diced tomatoes with fire-roasted canned tomatoes
If using fresh herbs instead of dried, increase measurements by 3 times the dried herbs and add them towards the end.
Store leftovers in the fridge for up to 4-5 days or in the freezer for up to 6 months. Reheat in a pot over medium-low for 3-5 minutes or until hot.