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.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
Step: 2
Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
Step: 3
Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
Step: 4
Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
Step: 5
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.
Step: 6
Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.
NUTRITION FACT
Per Serving: 105 calories; protein 4.1g; carbohydrates 11.1g; fat 5.7g; cholesterol 2.5mg; sodium 517.5mg.
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