Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Fully line two rimmed baking pans with parchment paper.
Step 2
Arrange the
Plum Tomatoes (1.4 kg)
,
Onion (1)
, cut lengthwise into 8 wedges, and
Red Bell Peppers (75 g)
in a single layer on the lined baking pans.
Step 3
Drizzle the
Olive Oil (45 mL)
over the tomato mixture. Season with the
Kosher Salt (9 g)
and
Freshly Ground Black Pepper (2 g)
.
Step 4
Roast the tomato mixture in the preheated oven for 30 minutes.
Step 5
Add the
Garlic (3 cloves)
. Continue roasting until the mixture is tender, an additional 15 minutes.
Step 6
Meanwhile, bring
Chicken Broth (1.2 L)
to a boil in a large pot or dutch oven. Reduce heat and simmer, covered.
Step 7
Transfer the roasted veggies directly to the hot broth.
Step 8
Using an immersion blender, process until the entire mixture is smooth.
Step 9
Simmer for 5 minutes, until heated through.
Step 10
Stir in the
Fresh Basil (2 g)
and
Fresh Parsley (6 g)
. For a creamier consistency, add
Half and Half (to taste)
. You can also serve the soup as it is with the cream on the side to be added, if desired, to individual servings.
Step 11
Top with
Croutons (to taste)
.
