Step 1

Preheat oven to 425º F.

Step 2

Cut tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.

Step 3

Add tomatoes, onion, pepper, and garlic to a sheet pan, drizzle with olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.

Step 4

Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.

Step 5

During the last few minutes of baking, prep the broth. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.

Step 6

Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.

Step 7

For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth. For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.

Step 8

Bring back to a simmer, take off heat and serve. Best topped with fresh basil.