Simple Roasted Tomato Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 105 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 ½ teaspoons ground black pepper
• 3 cloves garlic, halved
• 5 cups low-sodium chicken broth
• 3 pounds Roma (plum) tomatoes, quartered
• 1 yellow onion, halved and quartered
• ½ cup coarsely chopped red bell pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.

Step 2

Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.

Step 3

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

Step 4

Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.

Step 5

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.

Step 6

Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.