Roasted Tomato Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lbs. Roma (plum) tomatoes, quartered
1 yellow, onion, halved and quartered
1/2 red bell pepper, chopped
3 tbsp. olive oil
1 tbsp. sea salt
1 1/2 tsp. freshly ground black pepper
3 cloves garlic, halved
5 cups chicken broth
2 tsp dried basil
1 tsp. dried parsley
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Directions: |
Directions:1. Preheat oven to 400º. Line a large baking sheet (with sides) with aluminum foil.
2. 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.
3. Roast in the preheat oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 minutes minutes.
4. Bring chicken broth, basil and parsley to a boil in a large stock pot, reduce heat and simmer.
5. 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 stock pot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes. |
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Personal
Notes: |
Personal
Notes: Servings: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
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