Soup dressing for winter

I bring to your attention a recipe for a universal dressing for soup for the winter. We have not been engaged in such preparations for many years, because all vegetables are available at any time of the year, and we cook soup quite rarely.
In addition, with proper preparation of vegetables for soup for the winter, you need quite a lot of space in the freezer, and for example, frozen berries are already stored in my freezer, which I prefer in summer.
It is also possible to close such a blank in jars, but freezing is preferable.
Chop the onion and fry until tender.
Carrots are rubbed or passed through a food processor and fried until half cooked.
Peel the pepper from the seeds, cut into cubes. Peel the tomatoes and cut them into pieces.
All vegetables are mixed in an enameled saucepan, cook for half an hour, then add garlic and salt and cook for another ten minutes.
We transfer the contents of the pan into jars and close the lids.
Keep closed jars in a darkened, cool place.
Such a vegetable preparation is added to the soup 10 minutes before the end of cooking.
If the place allows someone to freeze, then instead of cans, we take the vegetables out of the pan, throwing them through a colander or sieve, and then we put them in bags made of polyethylene and put them in the freezer.