@duffy

Roasted Tomato Soup

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 250kcal 12%
Fat 10g 15%
Saturated Fat 2g 10%
Carbohydrates 30g 10%
Fiber 4g 16%
Sugar 5g 10%
Protein 10g 20%
Cholesterol 30mg 10%
Sodium 600mg 25%

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

@duffy

Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 12 tomatoes, quartered; 2 red bell pepper, quartered; 2 orange bell pepper, quartered; Olive oil; Salt & black pepper; A couple splashes balsamic vinegar; 2 white onion, diced; 3 tablespoons jarred minced garlic (for soup); 2 small can tomato paste; 4 cups chicken broth (added in two partial pours); Spice mix:; teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne or chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Tiny pinch of sugar (optional); 1/2 cup heavy cream; Fresh parsley, chopped (for garnish); Optional: balsamic glaze or chili oil (for finishing drizzle); Optional: heavy cream or thinned sour cream (for white swirl)

Prep 20m

Cook 40m

Total 1h

(0)

Ingredients

8 servings

Scale

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12 tomatoes, quartered

2 red bell pepper, quartered

2 orange bell pepper, quartered

Olive oil

Salt & black pepper

A couple splashes balsamic vinegar

2 white onion, diced

3 tablespoons jarred minced garlic (for soup)

2 small can tomato paste

4 cups chicken broth (added in two partial pours)

Spice Mix

teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne or chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Tiny pinch of sugar (optional)

1/2 cup heavy cream

Fresh parsley, chopped (for garnish)

Optional: balsamic glaze or chili oil (for finishing drizzle)

Optional: heavy cream or thinned sour cream (for white swirl)

Steps

Roast the Vegetables
- Preheat oven to 400°F.
- Place tomatoes and peppers on a parchment‑lined sheet pan.
- Drizzle with olive oil, season with salt and pepper, and splash with balsamic vinegar.
- Roast 25–35 minutes, until softened with light browning.

Build the Soup Base
- In a pot, sauté the diced onion and 1½ tablespoons jarred garlic until softened.
- Add the tomato paste and cook until it darkens slightly.

Combine & Blend
- Add the roasted tomatoes and peppers to the pot.
- Pour in 2 cups chicken broth (added in two partial pours).
- Add the spice mix.
- Blend until smooth using an immersion blender (or a countertop blender in batches).

Make It Creamy
- Stir in ¼ cup heavy cream until the soup becomes silky and rich.

Garnish
When serving:
- Drizzle a spiral of heavy cream or thinned sour cream.
- Add a few drops of balsamic glaze or chili oil.
- Sprinkle with chopped fresh parsley.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 250kcal 12%
Fat 10g 15%
Saturated Fat 2g 10%
Carbohydrates 30g 10%
Fiber 4g 16%
Sugar 5g 10%
Protein 10g 20%
Cholesterol 30mg 10%
Sodium 600mg 25%

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

Nutrition Facts

Roasted Tomato Soup

Ingredients

Spice Mix

Steps

Nutrition Facts

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