Description
Learn how to make the easiest homemade roasted tomato soup with basil from scratch. This delicious recipe is perfect for cozy nights 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 (7.5 ml) freshly ground black pepper
- 3 cloves garlic, halved
- 5 cups (1200 ml) (1.2 liters) low-sodium chicken broth
- 2 teaspoons (10 ml) dried basil
- 1 teaspoon (5 ml) dried parsley
Instructions
- Collect all the necessary ingredients. Set your oven to 400 degrees F (200 degrees C) to preheat. Cover a large baking tray with aluminum foil.
- Arrange the tomatoes, onion, and red bell pepper on the lined baking tray in a single layer. Pour olive oil over them and sprinkle with salt and pepper.
- Bake in the preheated oven for 30 minutes; add the garlic, and continue baking until the tomato mixture becomes tender, roughly 15 more minutes.
- In the meantime, bring the chicken broth, basil, and parsley to a rolling boil in a large pot; then lower the heat and let it simmer.
- Transfer half of the roasted tomato mixture to a blender. Secure the lid and pulse a few times before blending until smooth, adding a bit of the hot chicken broth if necessary to achieve the right consistency.
- Pour the blended tomato mixture into the pot with the chicken broth. Blend the remaining half of the tomato mixture and mix it into the chicken broth, stirring thoroughly. Simmer until fully heated, approximately 5 minutes.
- Serve and enjoy your meal!
Notes
- Roast the tomatoes, onion, and red bell pepper until they caramelize for a richer flavor.
- Adjust the seasoning with more salt and pepper to suit your taste before serving.
- Enhance the herb flavor by using fresh basil and parsley.
