Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
8
Ingredients
Directions
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 1/2 of the tomato mixture, then stir into the pot until combined.
Simmer soup until heated through, about 5 minutes. Stir in basil and parsley.
Nutrition Facts (per serving)
| 105 | Calories |
| 6g | Fat |
| 11g | Carbs |
| 4g | Protein |
