Ingredients
Scale
- 3 pounds Roma tomatoes, halved
- 1 large yellow onion, quartered
- 1 red bell pepper, seeded and quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups chicken broth
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh parsley leaves
Instructions
- Preheat oven to 400°F (200°C).
- Place tomatoes, onion, red bell pepper, and garlic on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30-35 minutes until vegetables are tender and slightly charred.
- Transfer roasted vegetables to a blender or food processor and puree until smooth.
- Pour the puree into a large pot and add chicken broth, basil, and parsley.
- Simmer over medium heat for 10-15 minutes to blend flavors.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, optionally garnished with fresh basil or a drizzle of cream.
Notes
Roasting the vegetables intensifies their natural sweetness and flavor, making this soup rich without added cream. For a vegan version, substitute vegetable broth for chicken broth. This soup pairs wonderfully with grilled cheese sandwiches or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg