Instructions: 1. Preheat oven to 450F. Arrange tomatoes, red bell peppers, onion, carrots, and garlic in a large baking dish. Add olive oil, fresh herbs, salt, and pepper. Stir to coat.

2. Roast vegetables 25 minutes. Stir and turn baking dish so vegetables brown evenly. Roast 20 to 30 minutes longer or until vegetables are very tender and slightly charred. Remove from oven and cool slightly. Remove carrots; dice and reserve.

3. Place a food mill over a large bowl and transfer roasted vegetables and any juices in the baking dish to food mill. Add about 1/2 cup of broth to baking dish and scrape up any browned bits; add to food mill. Press vegetables through food mill using remaining broth to keep vegetables moist and to extract as much flavor as possible. Discard solids in food mill. There should be about 8 cups liquid.

4. Transfer to a large saucepan, add the carrots, and keep warm over low heat. Season, to taste. To serve, ladle into soup bowls and garnish each with julienned basil.

NOTES :
This recipe calls for a food mill to puree the vegetables. 0r you could use a food processor but be sure to press the mixture through a strainer to remove solids. (Recipe reprinted in April 2001 Home Magazine.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.