Especially for the folks who can’t have tomatoes.


  • 2 Tb olive oil
  • 1 sm. onion, sliced
  • 4 – 5 cloves garlic
  • 3 carrots, peeled and sliced
  • 2 zucchini, peeled and sliced
  • 4 – 5 red bell peppers, roasted
  • (Bake peppers in 400 degree oven for 50 min, turning over halfway through, place roasted peppers in a plastic bag or sealable container for 8 – 10 minutes to steam, then remove skin, stem and seeds)
  • Fresh or dried basil to taste
  • 2 – 3 cups organic chicken broth
  • 1 cup red wine


  1. Sauté garlic and onion in oil over medium heat for 5 – 8 minutes, don’t allow garlic to brown.
  2. Add remaining ingredients and simmer until vegetables are tender, about 35 minutes.
  3. Remove from heat; allow to cool slightly and then transferring to blender or food processor in batches and blend until smooth.   Return to pot and bring to a simmer – If sauce is too thin, add potato starch ½ Tb at a time until it is the consistency you prefer.

From the kitchen of Kris H.