Roasted Tomato Soup
Roasted tomato soup, with its richly concentrated and slightly smoky tomato flavor, provides a comforting and aromatic experience, ideal for cozy meals.
Servings: 6
Equipment
Ingredients
- 4 Roma tomatoes
- 2 white onions
- 2 red bell peppers
- 2 bulbs of garlic
- 1 cup of carrots
- Olive oil
- 2 tbsp dried oregano
- 2 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ cup heavy cream
Instructions
- Preheat oven to 450°F.
- Wash and cut vegetables (cut in half for smaller apricot-sized tomatoes, cut larger tomatoes into quarters or eighths).
- Place tomatoes, garlic, onions, carrots, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
- Roast 25 minutes, flipping after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
- Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
- Top with parmesan cheese, croutons or a drizzle of heavy cream. Enjoy!
Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 722mg | Fiber: 3g | Sugar: 6g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
