adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Tomato Soup
Roasted Tomato Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Savor the rich flavors of roasted Roma tomatoes and red bell peppers in this delicious soup, perfect for a quick and satisfying meal.
Ingredients:
  • 3 pounds roma (plum) tomatoes, quartered
  • 1 yellow onion, halved and quartered
  • 0.5 red bell pepper, chopped
  • 1 tablespoon sea salt
  • 1.5 teaspoons freshly ground black pepper
  • 3 cloves garlic, halved
  • 5 cups low-sodium chicken broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and cover a big baking sheet with aluminum foil.
  • Arrange tomatoes, onion, and red bell pepper in a single layer on the baking sheet. Drizzle the mixture with olive oil and sprinkle with salt and pepper to taste.
  • Continue roasting in the preheated oven for an additional 45 minutes total, adding garlic halfway through, until the tomato mixture is tender.
  • In a large stockpot, bring chicken broth, basil, and parsley to a boil, then reduce heat and simmer.
  • Transfer half of the tomato mixture to a blender. Blend until smooth, adding a splash of warm chicken broth if needed. Pour into the stockpot with the chicken broth. Blend the remaining tomato mixture, then add it to the pot. Stir well and simmer for 5 minutes.

Similar Recipes