INGREDIENTS
2 1/2
lbs fresh roma tomatoes (sliced in half, seeds and core scooped out)
5 cloves
fresh garlic (peeled)
2
large carrots (chopped into large chunks)
1
large red bell pepper (deseeded and cut in half)
2
medium onions (red or yellow) (cut in half )
1 tbsp
olive oil
6 cups
vegetable or chicken broth (extra if you want a thinner tomato soup)
1 tbsp
dried basil
1 tbsp
Worsteschire sauce
1
bay leaf
1/2 cup
half and half
sea salt & pepper
olive oil or avocado oil cooking spray