Simple Roasted Tomato Soup
Ingredients
- 3 pounds Roma (plum) tomatoes, quartered ⓘ
- 1 yellow onion, halved and quartered ⓘ
- 1/2 cup coarsely chopped red bell pepper ⓘ
- 3 tablespoons olive oil ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 1/2 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 10x15-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.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).