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Creamy (or not) Roasted Tomato Soup

12 INGREDIENTS • 11 STEPS • 1HR 5MINS

Creamy (or not) Roasted Tomato Soup

Recipe
4.3
2 ratings
Roasting brings out the full flavor of the tomatoes. Enjoy this soup as it is, or add a touch of cream for extra richness.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Roasting brings out the full flavor of the tomatoes. Enjoy this soup as it is, or add a touch of cream for extra richness.
1HR 5MINS
Total Time
$0.93
Cost Per Serving
Ingredients
Servings
8
us / metric
Plum Tomato
3 lb
Plum Tomatoes, trimmed, quartered
Onion
1
Large Onion
about 13 ounces, cut lengthwise into 8 wedges
Red Bell Pepper
1/2 cup
Red Bell Pepper, roughly chopped
abut 3 ounces
Olive Oil
3 Tbsp
Olive Oil
Kosher Salt
2 tsp
Kosher Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Garlic
3 cloves
Garlic, peeled, halved
Chicken Broth
5 cups
Chicken Broth
or Vegetable Broth
Fresh Basil
2 Tbsp
Fresh Basil, chopped
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Half and Half
to taste
Kemps Half & Half
or Heavy Cream
optional
Croutons
to taste
Croutons
for garnish
optional
Nutrition Per Serving
VIEW ALL
Calories
101
Fat
5.4 g
Protein
2.8 g
Carbs
10.3 g
Love This Recipe?
Add to plan
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Creamy (or not) Roasted Tomato Soup
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
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 (3 lb), Onion (1), cut lengthwise into 8 wedges, and Red Bell Pepper (1/2 cup) in a single layer on the lined baking pans.
step 2 Arrange the Plum Tomatoes (3 lb), Onion (1), cut lengthwise into 8 wedges, and Red Bell Pepper (1/2 cup) in a single layer on the lined baking pans.
step 3
Drizzle the Olive Oil (3 Tbsp) over the tomato mixture. Season with the Kosher Salt (2 tsp) and Freshly Ground Black Pepper (1 tsp).
step 3 Drizzle the Olive Oil (3 Tbsp) over the tomato mixture. Season with the Kosher Salt (2 tsp) and Freshly Ground Black Pepper (1 tsp).
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 5 Add the Garlic (3 cloves). Continue roasting until the mixture is tender, an additional 15 minutes.
step 6
Meanwhile, bring Chicken Broth (5 cups) 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 7 Transfer the roasted veggies directly to the hot broth.
step 8
Using an immersion blender, process until the entire mixture is smooth.
step 8 Using an immersion blender, process until the entire mixture is smooth.
step 9
Simmer for 5 minutes, until heated through.
step 9 Simmer for 5 minutes, until heated through.
step 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.
step 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.
step 11
Top with Croutons (to taste).
step 11 Top with Croutons (to taste).
Tags
view more tags
Appetizers
Comfort Food
Lunch
Shellfish-Free
Dinner
Quick & Easy
Vegetables
Soups & Stews
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