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Preheat oven to 400 degrees F (200 degrees C). Fully line two rimmed baking pans with parchment paper.
Plum Tomatoes (3 lb)
, cut lengthwise into 8 wedges, and
Red Bell Peppers (1/2 cup)
in a single layer on the lined baking pans.
Olive Oil (3 Tbsp)
over the tomato mixture. Season with the
Kosher Salt (1/2 Tbsp)
Freshly Ground Black Pepper (1 tsp)
Roast the tomato mixture in the preheated oven for 30 minutes.
Garlic (3 cloves)
. Continue roasting until the mixture is tender, an additional 15 minutes.
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.
Stir in the
Fresh Basil (2 Tbsp)
Fresh Parsley (2 Tbsp)
. 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.
Croutons (to taste)
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