Oven-Roasted Roma Tomato Soup

1. 1

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

2. 2

   Arrange the tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and season with salt and pepper.

3. 3

   Roast in the preheated oven for 30 minutes. Add the garlic; continue roasting until the mixture is tender, about 15 minutes more.

4. 4

   Bring the broth to a boil in a large pot over high heat. Reduce the heat and simmer, covered.

5. 5

   Meanwhile, place 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 the broth. Repeat with the remaining 1/2 of the tomato mixture, then stir it into the pot until combined.

6. 6

   Simmer the soup until heated through, about 5 minutes. Stir in the basil and parsley.

• Calories 139.86 kcal Moderate
• Protein 2.07 g Low Source
• Carbs 19.57 g Moderate
• Total Fat 5.41 g Moderate
• Saturated Fat 0.69 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 569.45 mg High
• Fiber 1.96 g Low Source
• Sugar 6.6 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 201.98 mg Moderate
• Iron 0.77 mg Low Source
• Potassium 99.65 mg Low Source
• Vitamin A 358.3 mcg_rae Good Source
• Vitamin C 61.43 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅