Epic Soup Recipe
Place all of these on a large tray to go in the oven
| 2x | Jalapeno Pepper |
| 0.5x | Spanish Onion (thicc slices) |
| 1x | Red Bell Pepper (sliced) |
| 6x | Brown Tomatoes (or Roma, sliced) |
| 1.5x | Garlic (~12 cloves, crushed) |
| 796ml | Can of Whole Peeled Tomatos |
^ (Slice these and let the juice pour out before placing on tray)
Baking instructions
- Cover leftover space on the tray evenly with Grape Tomatos
- Drizzle with Oil, Put a generous amount on the onions
- Sprinkle with Salt, Pepper, a lot of Italian Seasoning, and Thyme
- Place in the oven for 25-30 mins until brown
Start with this in the pot
| 2x tbsp | Condensed Chicken Stock |
| 1.25L | Boiled Water |
(You can also just use chicken broth)
Once done cooking veggies
- Pour the Whole Peeled Tomato Juice into the mixer
- Then put the baked veggies in the mixer
- Pour a bit of stock into the tray, scrape out the remaining bits, then pour it all into the mixer
- Blend on smooth until fine
- Pour mixed contents into pot
- Pour 1 cup of Half-n-Half creme into the pot
- Cook soup until ready