INGREDIENTS
2 tbsp
olive oil
1 medium
yellow onion
3 cloves
garlic
1
carrot
28 ozs
fire roasted canned tomatoes
28 oz
canned tomatoes
12 ozs
roasted red peppers
1 cup
vegetable broth
1
bay leaf
1 1/2 tsp
smoked paprika
1/4 tsp
cayenne pepper
1 tsp
kosher salt