Description
Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
Ingredients
- 3 pounds Roma (plum) tomatoes, quartered
- 1 yellow onion, halved and quartered
- ½ cup coarsely chopped red bell pepper
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 3 cloves garlic, halved
- 5 cups low-sodium chicken broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line two 10×15-inch baking pans with parchment paper.
- Arrange tomatoes
- onion
- and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
- Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender
- about 15 minutes more.
- Bring broth to a boil in a large pot over high heat. Reduce heat and simmer
- covered.
- Meanwhile
- put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times
- then blend until smooth
- adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture
- then stir into the pot until combined.
- Simmer soup to heat through
- about 5 minutes. Stir in basil and parsley.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8