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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.
INGREDIENTS
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3 pounds Roma (plum) tomatoes, quartered
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1 yellow onion, halved and quartered
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½ cup coarsely chopped red bell pepper
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3 tablespoons olive oil
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1 ½ teaspoons salt
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1 ½ teaspoons ground black pepper
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3 cloves garlic, halved
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5 cups low-sodium chicken broth
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2 tablespoons chopped fresh basil
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2 tablespoons chopped fresh parsley
INSTRUCTIONS
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Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
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Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
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Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
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Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
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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.
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Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.
