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 green bell peppers, cut in 1/2 crosswise, ribs and seeds removed; 2 medium vidalia onions, cut in half crosswise and peeled; 2 celery ribs, chopped (no leaves); 4 garlic cloves, peeled and finely chopped; 1/2 teaspoon sodium-free seasoning, to taste (Used Mrs Dash); 1 teaspoon cayenne pepper, to taste; 2 tablespoons sun-dried tomato paste; 1 tablespoon tomato paste; 4 4 teaspoons chives or 4 teaspoons oregano, mixed; 1 quart homemade chicken broth or 1 quart commercial low-sodium chicken broth; coarse salt, to taste; fresh ground black pepper, to taste

Servings: persons

1 tablespoon extra virgin olive oil
3 lbs large ripe tomatoes, cut in half crosswise
6 medium green bell peppers, cut in 1/2 crosswise, ribs and seeds removed
2 medium vidalia onions, cut in half crosswise and peeled
2 celery ribs, chopped (no leaves)
4 garlic cloves, peeled and finely chopped
1/2 teaspoon sodium-free seasoning, to taste (Used Mrs Dash)
1 teaspoon cayenne pepper, to taste
2 tablespoons sun-dried tomato paste
1 tablespoon tomato paste
4 4 teaspoons chives or 4 teaspoons oregano, mixed
1 quart homemade chicken broth or 1 quart commercial low-sodium chicken broth
coarse salt, to taste
fresh ground black pepper, to taste

1
Preheat oven to 400u00b0F.
2
In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
3
Place on a baking sheet. Roast until they start carmelizing and become soft, about 25 minutes.
4
Cool, then discard the peels and seed.
5
Place the mxiture in a food processor or blender with some of the chicken broth and pulse the puree to desired thickness.
6
In a soup pot, combine the puree with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
7
Add half of the fresh herbs(if using dried, add them all at this stage( and cook, stirring often, until just simmering.
8
Season to taste with salt and pepper.
9
Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs,.
10
Garnish with fresh or thawed corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.

613

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 green bell peppers, cut in 1/2 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.

That's it — enjoy your meal!

Roasted Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions