- 3 pounds Roma (plum) tomatoes, quartered
- 1 yellow onion, halved and quartered
- 1/2 cup coarsely chopped red bell pepper
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 3 cloves garlic, halved
- 5 cups low-sodium chicken broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
- Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
- Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
- Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
- 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.
- Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.
09/02/2019
recipepes.com
simple roasted tomato soup, recipe
PT15M
PT1H
5
455 calories
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