Roasted Tomato Soup
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
49
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tbsp
Sea Salt1.5 tsps
Ground Black Pepper (freshly)3 cloves
Garlic (halved)5 cups
Chicken Broth (low-sodium)2 tsps
Dried Basil1 tsp
Dried ParsleyDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a large baking sheet with aluminum foil
3
Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet
4
Drizzle olive oil over tomato mixture and season with salt and pepper
5
Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes
6
Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer
7
Put half the tomato mixture into a blender
8
Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed
9
Pour pureed tomato mixture into stockpot with chicken broth
10
Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well
11
Simmer for 5 minutes