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.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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
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Reviews (13)

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Most helpful positive review

Rating: 5 stars
12/15/2018
Delicious tomato soup! I used a mixture of Roma and cherry from our garden. I didn t have a countertop blender so I used my immersion blender. Next time I ll run it through the food mill after blending. The skins were a texture issue for us. Read More
(1)

Most helpful critical review

Rating: 3 stars
10/04/2019
It was easy to make, and I was excited to use the immersion blender. But overall, it was really bland. Add lots more salt if you want to try this recipe. Read More
(1)
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2018
Delicious tomato soup! I used a mixture of Roma and cherry from our garden. I didn t have a countertop blender so I used my immersion blender. Next time I ll run it through the food mill after blending. The skins were a texture issue for us. Read More
(1)
Rating: 3 stars
10/04/2019
It was easy to make, and I was excited to use the immersion blender. But overall, it was really bland. Add lots more salt if you want to try this recipe. Read More
(1)
Rating: 3 stars
09/06/2018
This recipe was in my opinion OK but still liked it. I expected a different flavor or the like but for some reason I did not find this soup outstanding or surprising. I sprinkled a pinch of parmesan cheese when I served it. This recipe was very similar in flavor to the Garden Fresh Tomato Soup from this site minus the roux. I highly recommend to use a hand blender if you have it. This will shorten the preparation time and yield a creamy soup. I will make this recipe again but will try it with roux and may pass it through a sieve for texture. Read More
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Rating: 4 stars
04/24/2020
I made this exactly as written, and enjoyed it. I agree with other reviewers that it is slightly bland, but with some added salt and pepper the taste is improved. I also will probably strain the seeds and skins out next time. I do like the hint of bell pepper and onion, and definitely don’t skip the fresh basil. Read More
Rating: 5 stars
02/04/2021
I loved it! Just added a little more s/p and when serving sprinkled some Romano cheese on top...Accompanied with a nice toasted grilled cheese on the side. Definitely a keeper. Thank you! Read More
Rating: 3 stars
08/27/2018
I rated this 3 stars because of the cooking time and amount of broth used. After 30 minutes my onions were still hard. I added another 30 minutes before adding the garlic. This gave my puree a silky texture instead of chunky. I used homemade chicken broth but since I like more of a pureed texture I only needed two cups 5 cups would've been too watery for me. I added 1/2 teaspoon of dried basil after returning the mixture to the pot and simmered for 10 minutes in additional to the fresh as a garnish. I also used Sante fe peppers instead of red bell peppers which upset my stomach. They have the same texture but a little heat. I will definitely make again with the changes. Read More
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Rating: 5 stars
08/24/2018
There is nothing like homemade tomato soup! This recipe was delicious and easy but I found it a little thin but to be fair I used Jersey tomatoes instead of plum and that could be why. going to add just a little more red pepper next time. Read More
Rating: 5 stars
08/28/2018
Loved it. I did need to roast for longer but thought the balance of flavours was wonderful. Read More
Rating: 5 stars
08/06/2018
I have always made my own tomato soup and it was good. This is sensational. Sublime. Divine. Thank you! Read More
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