Categories: Soup
Ingredients
- 3 lb. roma tomatoes, quartered
- 1 onion, halved, then quartered
- 1/2 cup coarsely chopped red bell pepper
- 3 tbsp. olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 3 garlic cloves, halved
- 5 cups chicken broth
- 2 tbsp. chopped fresh basil
- 2 tbsp. chopped fresh parsley
Directions
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Preheat oven to 400. Line two 10×15-inch baking pans with parchment paper.
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Arrange tomatoes, onion, and bell pepper in a single layer on prepared baking pans. Drizzle with oil and sprinkle with salt and black pepper.
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Roast 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
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Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
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Meanwhile, put half of tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding broth from pot as needed. Pour into pot with broth. Repeat with remaining tomato mixture, then stir into pot until combined. Simmer to heat through, about 5 minutes. Stir in basil and parsley.