Description
This Roasted Tomato Soup is a comforting and flavorful dish made with fresh ingredients, perfect for any time of year.
Ingredients
Scale
- 3 pounds roma (plum) tomatoes
- quartered
- 1 yellow onion
- halved and quartered
- ½ red bell pepper
- chopped
- 3 tablespoons olive oil
- 1 tablespoon sea salt
- 1 ½ teaspoons freshly ground black pepper
- 3 cloves garlic
- halved
- 5 cups low-sodium chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, combine the quartered tomatoes, yellow onion, red bell pepper, garlic, olive oil, sea salt, and black pepper. Toss to coat.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are caramelized and tender.
- Transfer the roasted vegetables into a large pot. Add the chicken broth, dried basil, and dried parsley.
- Bring the mixture to a simmer over medium heat and cook for an additional 10 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
- Serve hot, garnished with fresh herbs if desired.
Notes
You can adjust the seasoning to your taste and add a splash of cream for extra richness if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Lunch, Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 1,150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Roasted Tomato Soup, Tomato Soup, Comfort Food, Vegetarian Soup