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Simple Roasted Tomato Soup
Simple Roasted Tomato Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Oven-roasted Roma tomatoes and onions elevate this creamy tomato soup without any cream.
Ingredients:
  • 3 pounds Roma (plum) tomatoes, quartered
  • 1 yellow onion, halved and quartered
  • 0.5 cup coarsely chopped red bell pepper
  • 3 tablespoons olive oil
  • 1.5 teaspoons salt
  • 1.5 teaspoons ground black pepper
  • 3 cloves garlic, halved
  • 5 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh basil
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and line two 10x15-inch baking pans with parchment paper for easy cleanup.
  • Spread out the tomatoes, onion, and bell pepper evenly on the baking pans. Drizzle with oil and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes, then add garlic and roast for an additional 15 minutes until the mixture is tender.
  • In a large pot, bring the broth to a vigorous boil over high heat. Then lower the heat, cover the pot, and let it simmer gently.
  • Blend half of the tomato mixture in a blender until smooth, adding hot broth as needed. Transfer mixture to the pot with broth and repeat the process with the remaining tomato mixture. Stir everything together until well combined.
  • Heat the soup gently for about 5 minutes until warmed through. Fold in the fragrant basil and parsley before serving.

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