Roasted Tomato Soup

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. (5 minutes)

Recipe View 5 mins Spread tomatoes, onion, and red bell pepper in a single layer onto the prepared baking sheet. Drizzle olive oil evenly over the vegetables and season generously with sea salt and freshly ground black pepper. (5 minutes)

Recipe View 45 mins Roast in the preheated oven for 30 minutes. Add garlic to the baking sheet and continue roasting until the tomato mixture is softened and slightly caramelized, about 15 more minutes. (45 minutes)

Recipe View 10 mins Meanwhile, in a large stockpot, bring the chicken broth, dried basil, and dried parsley to a gentle boil. Once boiling, reduce the heat to low and let it simmer gently. (10 minutes)

Recipe View 10 mins Carefully transfer half of the roasted tomato mixture into a blender. Cover securely, holding the lid down firmly, and pulse a few times before blending continuously until smooth. Add a small amount of the warm chicken broth to the blender if needed to achieve a smooth consistency. Pour the puréed tomato mixture into the stockpot with the remaining chicken broth. Repeat with the remaining roasted tomato mixture. (10 minutes)

Recipe View 5 mins Stir the soup well to combine all the ingredients. Simmer gently for 5 minutes to allow the flavors to meld together beautifully. (5 minutes)