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RECIPE
12 INGREDIENTS11 STEPS1hr 5min

Creamy (or not) Roasted Tomato Soup

5.0
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.
Creamy (or not) Roasted Tomato Soup Recipe | SideChef
Roasting brings out the full flavor of the tomatoes. Enjoy this soup as it is, or add a touch of cream for extra richness.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 5min
Total Time
$0.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
3 lb
Plum Tomatoes , trimmed, quartered
1
Large  Onion
about 13 ounces, cut lengthwise into 8 wedges
1/2 cup
Red Bell Peppers , roughly chopped
abut 3 ounces
3 Tbsp
1/2 Tbsp
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
Half and Half
or Heavy Cream
(optional)
to taste
Croutons
for garnish
(optional)
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Nutrition Per Serving

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CALORIES
105
FAT
5.7 g
PROTEIN
2.9 g
CARBS
10.9 g

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 (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.
Step 3
Drizzle the Olive Oil (3 Tbsp) over the tomato mixture. Season with the Kosher Salt (1/2 Tbsp) 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 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 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 Tbsp) and 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.
Step 11
Top with Croutons (to taste) .
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Nutrition Per Serving
Calories
105
% Daily Value*
Fat
5.7 g
7%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
3.0 mg
1%
Carbohydrates
10.9 g
4%
Fiber
2.0 g
7%
Sugars
6.1 g
--
Protein
2.9 g
6%
Sodium
1336.8 mg
58%
Vitamin D
--
--
Calcium
73.3 mg
6%
Iron
1.3 mg
7%
Potassium
89.0 mg
2%
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