About the Recipe
Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken stock soup the ultimate flavour boost without a drop of cream
Ingredients
3 pounds Roma (plum) tomatoes, quartered
1 yellow onion, quartered
1/2 cup coarsely chopped red bell pepper
3 tbs oilve oil
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3 cloves garlic, halved
5 cups chicken stock
2 tbs chopped fresh basil
2 tbs chopped fresh parsley
Preparation
1
Preheat oven to 400 degrees F (200 degrees C). Line two 10x15 baking pans with parchment paper.
2
Arrange tomatoes, onion and bell pepper in a single layer on the prepared baking tins. Drizzle with oil and sprinkle with salt and pepper.
3
Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes.
4
Bring stock to a boil in a large pot over high heat. Reduce heat to low and simmer, covered.
5
Meanwhile, put half the tomato mixture int a blender. Coever and pulse 3 times, then blend until smooth, adding hot stock as needed. Pour into the pot of stock. Repeat with remaining tomato mixture, then stir into pot until fully combined.
6
Simmer soup to heat through, about 5 minutes. Stir in basil and parsely before serving.