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Roasted Tomato Basil Soup Recipe

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This recipe for Roasted Tomato Basil Soup is from Sobrevilla-Garibay Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs Roma tomatoes (3-4 tomatoes to a lb)
1 yellow onion, halved and quartered
1/2 red bell pepper, chopped
3 TB olive oil
1 TB sea salt
1 1/2 tsp freshly ground black pepper
3 cloves garlic, halved
4-5 cups low-sodium chicken broth
2 tsp dried basil
1 tsp dried parsley
Directions:
Directions:
Preheat oven to 400 degrees F.
Line a large baking sheet with aluminum foil.
Cut tomatoes in long quarters
Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet.
Drizzle olive oil over tomato mixture and season with salt and pepper.
Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great with garlic bread

allrecipes.com/recipe/236378/roasted-tomato-soup/

 

 

 

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