Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 3 lbs large ripe tomatoes, cut in half crosswise; 6 medium bell peppers, cut in half crosswise,ribs and seeds removed; 2 medium vidalia onions, cut in half crosswise and peeled; 2 stalks celery, chopped (no leaves); 4 cloves garlic, peeled and finely chopped; ½ teaspoon sodium-free seasoning (or to taste); 1 teaspoon cayenne pepper (or to taste); 2 tablespoons sun-dried tomato paste; 1 tablespoon tomato paste; 4 teaspoons chopped fresh basil; 4 teaspoons chopped chives; 4 teaspoons chopped oregano (if substituting dried herbs, use 1 teaspoon each); 1 quart homemade chicken broth or 1 quart store bought low sodium chicken broth

Servings: persons

1 tablespoon extra virgin olive oil
3 lbs large ripe tomatoes, cut in half crosswise
6 medium bell peppers, cut in half crosswise,ribs and seeds removed
2 medium vidalia onions, cut in half crosswise and peeled
2 stalks celery, chopped (no leaves)
4 cloves garlic, peeled and finely chopped
½ teaspoon sodium-free seasoning (or to taste)
1 teaspoon cayenne pepper (or to taste)
2 tablespoons sun-dried tomato paste
1 tablespoon tomato paste
4 teaspoons chopped fresh basil
4 teaspoons chopped chives
4 teaspoons chopped oregano (if substituting dried herbs, use 1 teaspoon each)
1 quart homemade chicken broth or 1 quart store bought low sodium chicken broth

1
In a bowl, toss together tomatoes, peppers, onions, celery, and garlic.
2
Add pepper and salt-free seasoning to taste (add salt at when indicated, as it brings out the moisture).
3
Place on a baking sheet.
4
Preheat oven to 400.
5
Roast until they start caramelizing and become soft, about 25 minutes.
6
Cool, then discard the peels and seeds.
7
Place the mixture in a food processor or blender with some of the chicken broth and pulse the puree to desired thickness.
8
In a soup pot, combine the puree with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper.
9
Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering.
10
Season to taste with salt and pepper.
11
Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs.
12
Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 3 lbs large ripe tomatoes, cut in half crosswise, 6 medium bell peppers, cut in half crosswise,ribs and seeds removed, 2 medium vidalia onions, cut in half crosswise and peeled, and more.

Yes, Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato Soup

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