Simple Roasted Tomato Soup


  • 3 pounds Roma (plum) tomatoes, quartered
  • 1yellow 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
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line two 10×15-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.

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