Roasted Tomato Soup

This roasted tomato soup is packed with flavor thanks to a blend of roasted ripe tomatoes, caramelized onions, and garlic for a naturally sweet and smoky soup.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 140 Calories

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon dried parsley
• 2 teaspoons dried basil
• 3 cloves garlic, halved
• 1 tablespoon sea salt
• 5 cups low-sodium chicken broth
• 3 pounds Roma (plum) tomatoes, quartered
• 1 yellow onion, halved and quartered
• 0.5 red bell pepper, chopped
• 1.5 teaspoons freshly ground black pepper

Recipe Instructions

Step 1

Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.

Step 2

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.

Step 3

Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.

Step 4

Serve and enjoy!

Step 5

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Step 6

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.

Step 7

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.