Roasted Tomato Soup | Recipe Cart
Roast juicy tomatoes, onions, and peppers then blend with chicken broth for a rich, flavorful soup perfect for fall. Serve warm and enjoy the depth of flavor.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Aluminum foil
- Stockpot
- Stove
- Spoon
- Measuring spoon
- Ladle
- Chef's knife
- Cutting board
Ingredients
- 3 pounds roma (plum) tomatoes, quartered
- 1 yellow onion, halved and quartered
- ½ red bell pepper, chopped
- 3 tablespoons olive oil
- 1 tablespoon sea salt
- 1 ½ teaspoons freshly ground black pepper
- 3 cloves garlic, halved
- 5 cups low-sodium chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
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