On a sheet pan, add your onions, peppers, garlic, and tomatoes.
Drizzle veggies with oil and sprinkle with salt.
Roast veggies at 400F until soft and caramelized, about 30 minutes.
Once the veggies are done, add them to a blender, CAREFULLY!
Add the remaining ingredients to the blender with the veggies.
Blend until smooth, about 5 minutes.
Simmer in a saucepan for 10-15 minutes, until warmed through.
*TIP* you can freeze this soup in a reusable silicone bag, or roast veggies ahead of time and use them to make this soup on a busy work night. Just add them to the blender with the other veggies frozen and warm up on the stove top as above.
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