Roasted Tomato Soup
Soup that is fresh, smooth and full of incredibly concentrated flavor from roasting the tomatoes, vegetables and garlic in the oven!
- 4 pounds tomatoes stemmed and sliced in half
- 6 cloves garlic peeled
- 1 medium yellow onion peeled and sliced
- 1 medium potato peeled and cut into quarters or eighths, depending on size
- 1 medium red bell pepper seeded and cut into 3 - 4 pieces
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp tomato paste
- 4 cups vegetable broth or chicken broth
- 1/2 cup basil lightly packed, chopped
- 1 tsp parsley dried
- pinch granulated sugar
Preheat the oven to 425°F.
In a large bowl, add the tomatoes, garlic, onion,red pepper and potato. Drizzle with olive oil and sprinkle with salt and pepper. Stir to coat. Transfer the vegetables to a large baking pan with raised edges. Spread into a single layer, tomato cut sides down. Roast on center rack of oven for 25 - 30 minutes, until tomatoes begin to char on top.
Scrape the contents of the baking pan, including juices, into a large pot. Stir in the broth, tomato paste, dried basil (if using instead of fresh basil) and parsley.
Bring the pot to a boil, then reduce heat to simmer for 15 - 20 minutes. The potatoes should be fork tender. Add fresh basil during the last 5 minutes of simmering to soften.
In the pot, blend the soup with an immersion blender until smooth.
I used approximately 2 pounds Beefsteak, 1 pound Roma and 1 pound cherry tomatoes.
If salt sensitive - omit the measured salt and only salt to taste
Serving: 1cupCalories: 115kcalCarbohydrates: 17.79gProtein: 3.44gFat: 4.09gSaturated Fat: 0.57gSodium: 605.8mgPotassium: 773.22mgFiber: 4.23gSugar: 8.93gVitamin A: 2775.85IUVitamin C: 56.41mgCalcium: 42.72mgIron: 1.83mg
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