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Roasted Tomato Soup

Cindy Anschutz Barbieri
  • 60 minutes
  • Serves 6

INGREDIENTS

3 lb

roma (plum) tomatoes, quartered

1

yellow onion, halved and quartered

1/2

red bell pepper, chopped

3 tbsp

olive oil

1 tbsp

sea salt

1 1/2 tsp

freshly ground black pepper

3 cloves

garlic, halved

5 cups

low-sodium chicken broth

2 tsp

dried basil

1 tsp

dried parsley