Best Roasted Tomato Soup Recipe

Ingredients

• 3 pounds roma (plum) tomatoes, quartered
• 1 yellow onion, halved and quartered
• 0.5 red bell pepper, chopped
• 3 tablespoons olive oil
• 1 tablespoon sea salt
• 1.5 teaspoons freshly ground black pepper
• 3 cloves garlic, halved
• 5 cups low-sodium chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried parsley

Instructions

1. Gather all ingredients and preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil for easy cleanup.
2. Arrange the tomatoes, onion, and red bell pepper in a single layer on the prepared baking sheet. Drizzle generously with olive oil, then season with salt and pepper to taste.
3. Roast in the preheated oven for 30 minutes, then add the garlic and continue roasting until the tomato mixture is tender, approximately 15 more minutes.
4. In a large stockpot, bring the chicken broth, basil, and parsley to a boil. Once boiling, reduce the heat and allow to simmer gently.
5. Carefully transfer half of the roasted tomato mixture into a blender. Secure the lid and pulse a few times before blending continuously until smooth, adding a bit of warm chicken broth if needed to reach your desired consistency.
6. Pour the pureed tomato mixture into the stockpot with the remaining chicken broth. Puree the remaining half of the tomato mixture and add it to the stockpot as well, stirring thoroughly. Simmer until heated through, about 5 minutes.
7. Serve immediately and savor the delicious flavors!

Nutrition

• Calories: 140 kcal
• Fat Content: 8 g
• Fiber Content: 4 g
• Sugar Content: 9 g
• Sodium Content: 988 mg
• Protein Content: 5 g
• Cholesterol Content: 3 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g