Easy Roasted Tomato Soup Recipe

Ingredients

• 3 pounds Roma (plum) tomatoes, quartered
• 1 yellow onion, halved and quartered
• 0.5 cup coarsely chopped red bell pepper
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1.5 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

1. Preheat your oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking sheets with parchment paper for easy cleanup.
2. Place the tomatoes, onion, and bell pepper in a single layer on the prepared baking sheets. Drizzle generously with olive oil, then season with salt and pepper to taste.
3. Roast in the preheated oven for 30 minutes. Add garlic cloves and continue roasting until the vegetables are tender, approximately 15 minutes more.
4. Bring the chicken broth to a rapid boil in a large pot over high heat. Once boiling, reduce the heat to low and simmer, covered, to keep it hot.
5. Carefully transfer half of the roasted tomato mixture into a blender. Cover and pulse a few times, then blend until completely smooth, adding hot broth gradually as needed to reach your desired consistency. Pour the blended mixture into the pot with the remaining broth. Repeat with the remaining tomato mixture, then stir well to combine everything evenly.
6. Simmer the tomato soup until heated through, about 5 minutes. Stir in fresh basil and parsley for a vibrant flavor boost.

Nutrition

• Calories: 105 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 518 mg
• Protein Content: 4 g
• Cholesterol Content: 3 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g