Roasted Tomato Soup
This roasted tomato soup is made with ripe tomatoes. I like to roast an onion, some red bell pepper, and garlic with the tomatoes. They caramelize and add a natural sweetness and even more flavor to this simple tomato soup.
Ingredients
- 3 pounds roma plum tomatoes, quartered
- 1 yellow onion halved and quartered
- ½ red bell pepper chopped
- 3 tablespoons olive oil
- 1 tablespoon sea salt
- 1 ½ teaspoons freshly ground black pepper
- 3 cloves garlic halved
- 5 cups low-sodium chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.
- Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.
- Serve and enjoy!