Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.

Recipe Summary

50 mins
1 hr 10 mins
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.

  • Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.

  • Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.

  • Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.

  • Meanwhile, put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined.

  • Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.

Nutrition Facts

105 calories; protein 4.1g; carbohydrates 11.1g; fat 5.7g; cholesterol 2.5mg; sodium 517.5mg. Full Nutrition