Description
Discover the ultimate recipe for the Easiest Ever Roasted Tomato Soup! Learn how to make this delicious and comforting dish with just a few simple ingredients. Perfect for a cozy night in.
Ingredients
- 3 pounds (1.4 kg) roma (plum) tomatoes, quartered
- 1 yellow onion, halved and quartered
- 5 red bell pepper, chopped
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) sea salt
- 5 teaspoons (8 ml) freshly ground black pepper
- 3 cloves garlic, halved
- 5 cups (1.2 L) low-sodium chicken broth
- 2 teaspoons (10 ml) dried basil
- 1 teaspoon (5 ml) dried parsley
Instructions
- Begin by assembling all necessary components. Set your oven to 400°F (200°C) and prepare a sizable baking tray by covering it with foil.
- Arrange the tomatoes, onion, and red bell pepper evenly across the lined tray. Pour olive oil over this mixture and sprinkle with salt and pepper.
- Place the tray in the preheated oven and bake for 30 minutes. Add the garlic to the mixture and continue roasting until everything is soft, roughly another 15 minutes.
- In the meantime, bring the chicken broth to a boil in a large pot, adding the basil and parsley. Lower the heat and let it simmer.
- Transfer half of the roasted mixture to a blender. Secure the lid and pulse a few times before blending until smooth, adding a little warm broth if needed.
- Pour the blended mixture into the pot with the simmering broth. Blend the remaining roasted mixture and incorporate it into the broth, mixing thoroughly.
- Allow it to simmer until completely heated, approximately 5 minutes.
- Serve the soup and savor the flavors!
Notes
- Ensure a smoother consistency by blending the roasted tomato mixture in batches with warm broth as needed.
- Adjust the seasoning to taste by adding more salt and pepper before serving.
- Garnish the soup with a drizzle of olive oil, fresh herbs, or creamy yogurt for extra flavor.
