Description
A simple and flavorful roasted tomato soup made by roasting fresh Roma tomatoes, onion, red bell pepper, and garlic, then pureeing and simmering with chicken broth and herbs. Perfectly comforting and pairs well with grilled sandwiches.
Ingredients
Scale
- 3 pounds Roma tomatoes, halved
- 1 large yellow onion, quartered
- 1 red bell pepper, seeded and quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups chicken broth
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh parsley leaves
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes, onion, red bell pepper, and garlic on a baking sheet.
- Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30-35 minutes until vegetables are tender and slightly charred.
- Transfer roasted vegetables to a blender or food processor and puree until smooth.
- Pour the puree into a large pot and add chicken broth, basil, and parsley.
- Simmer over medium heat for 10-15 minutes to blend flavors.
- Adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with fresh basil or a drizzle of cream.
Notes
- Roasting the vegetables intensifies their natural sweetness and flavor, making this soup rich without added cream.
- For a vegan version, substitute vegetable broth for chicken broth.
- This soup pairs wonderfully with grilled cheese sandwiches or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg