Recipe Image

Servings:

Creamy (or not) Roasted Tomato Soup

Roasting brings out the full flavor of the tomatoes. Enjoy this soup as it is, or add a touch of cream for extra richness.

Total Time

1hr 5min

4.3

2 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

3 lb

Plum Tomatoes , trimmed, quartered

•

Large Onion

•

1/2 cup

Red Bell Peppers , roughly chopped

•

3 Tbsp

Olive Oil

•

1 tsp

Kosher Salt

•

1 tsp

Freshly Ground Black Pepper

•

3 cloves

Garlic , peeled, halved

•

5 cups

Chicken Broth

or Vegetable Broth

•

2 Tbsp

Fresh Basil , chopped

•

2 Tbsp

Fresh Parsley , chopped

•

to taste

Kemps Half & Half

or Heavy Cream

(optional)

•

to taste

Croutons

(optional)

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C). Fully line two rimmed baking pans with parchment paper.

Arrange the Plum Tomatoes (3 lb) , Onion (1) , cut lengthwise into 8 wedges, and Red Bell Peppers (1/2 cup) in a single layer on the lined baking pans.

Drizzle the Olive Oil (3 Tbsp) over the tomato mixture. Season with the Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp) .

Roast the tomato mixture in the preheated oven for 30 minutes.

Add the Garlic (3 cloves) . Continue roasting until the mixture is tender, an additional 15 minutes.

Meanwhile, bring Chicken Broth (5 cups) to a boil in a large pot or dutch oven. Reduce heat and simmer, covered.

Transfer the roasted veggies directly to the hot broth.

Using an immersion blender, process until the entire mixture is smooth.

Simmer for 5 minutes, until heated through.

10.

Stir in the Fresh Basil (2 Tbsp) and Fresh Parsley (2 Tbsp) . For a creamier consistency, add Kemps Half & 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.

11.

Top with Croutons (to taste) .

Nutrition Per Serving

CALORIES

101

FAT

5.4 g

PROTEIN

2.8 g

CARBS

10.3 g