Talk about the ultimate easy soup recipe! All the veggies are roasted in the oven (instead of you standing over a pot, stirring). Then they get pureed in a blender with a little chicken stock and heavy cream. Word to the wise: make sure the cream is warm when you add it to the veggies so that the soup doesn’t separate. Also, make sure the center cap of the blender top is removed so the steam can escape.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the baking sheet
- 2 pounds Roma tomatoes, quartered
- 1 red bell pepper, cut into large strips
- 4 cloves garlic
- 1 large red onion, quartered
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 cup chicken stock, heated until hot
- 1/4 cup heavy cream, heated until hot
- Olive oil and fresh basil, for garnish
Instructions
- Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine the tomatoes, bell pepper, garlic, onions, thyme and rosemary on the prepared baking sheet. Sprinkle with the pepper and 2 teaspoons salt. Place in the oven and bake until the tomatoes are soft, the garlic is golden brown and the bell pepper is cooked through, 30 to 35 minutes.
- Remove and discard the woody stems of the thyme and rosemary, if necessary. Transfer the hot roasted vegetables from the baking sheet to a blender. Cover and remove the center of the blender top to allow steam to escape. Add the chicken stock and blend until the soup is smooth. Add the heavy cream and process until thickened. Season with the additional teaspoon salt if needed. Transfer the soup to a large saucepan and simmer until ready to serve. Divide the soup among serving bowls. Drizzle with olive oil and top with fresh basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 12 mg |
| Sodium | 598 mg |
Reviews
This was a hit in my house! My kids are begging for it tonight, with grilled cheese. Yummy!
This was such a quick recipe to make and it was so delicious. It could be eaten with or without the cream added. I tried it before adding the cream and it was just as delicious with it; I used vegan heavy cream in mine. Will definitely make this again!!!
Excellent soup! Very easy to make. Great way to use your bumper crop of summer tomatoes.
Easy to make and delicious! This will go in the favorites rotation. ❤️
Deelish! Will definitely make again!