Without adding a drop of cream, roasting Roma tomatoes with onions and a dab of red bell pepper enhances the flavor of this tomato soup made with chicken broth.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds Roma (plum) tomatoes, quartered
- 1 yellow onion, halved and quartered
- ½ cup coarsely chopped red bell pepper
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 3 cloves garlic, halved
- 5 cups low-sodium chicken broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line two 10×15-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
| Calories | 105 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 518 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out great! First, I was looking to use up leftover Roma tomatoes. I also had some extra green and red bell peppers and onions from a previous family gathering that I needed to use up. I halved the recipe, since I only had 1 1/2 lbs of tomatoes. It made 4 servings, but since it’s just my husband and I it was plenty, plus one more meal for us. I didn’t measure some of the ingredients. I put the tomatoes on the baking sheet and rough chopped both red and green peppers and the onion. I didn’t measure, just filled in the gaps between the tomatoes. I drizzled the veggies with garlic infused olive oil and put the salt and pepper over the veggies, covering them, but not measuring. I used minced garlic since I didn’t have fresh and it came out fine. I also used dried basil and parsley since I didn’t have fresh. One teaspoon of dried herbs equals 1 tablespoon of fresh. That too came out great and the flavor was wonderful! I wanted to try this recipe as my family has a number of dietary needs and issues. Lactose intolerance with some, so the broth and no milk or cream makes this recipe good for them. One has celiac and since there is no gluten in this recipe, they can eat it too and finally, one has issues with too much meat, mostly red, but occasionally chicken, so the fact that this has no meat in it works perfect. If the ENTIRE family comes to visit, this is one that everyone can eat and no one will feel like they are sacrificing anything!
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!
I thought it was very good and pretty simple to make. I didn’t have a bell pepper so I wasn’t able to add that to my soup. Next time. I also was using left-over garden variety tomatoes, so some were not as meaty as the plums. As a result, my soup had a little more liquid. I added additional garlic, and mixed Italian seasoning that has a little kick to it. I used fresh basil because that was all I had. I added a bunch, but still cannot really taste the basil. So, when I serve it I will sprinkle in some dry basil. I will make it again. It is so much better than canned.
I love Pacific Red Pepper Tomato Soup. Costco didn’t have it So I followed the recipe with what I had in the house, doctored it up here & there with what I had & now I have an idea on how to make my own. Thanks.
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.
This soup is easy to make and is very tasty!
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.
First time, what a great aromatic preparation on a Fall day. Delicious flavored soup, great visual presentation. Can’t wait to share with friends and family!
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.
Loved it. I did need to roast for longer but thought the balance of flavours was wonderful.
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.
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.
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.
I have always made my own tomato soup and it was good. This is sensational. Sublime. Divine. Thank you!