Homemade Tomato Soup (Fresh Tomatoes)

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 pounds ripe tomatoes

4 cloves garlic (peeled)

½ onion (diced)

½ red bell pepper (diced)

2 tablespoons olive oil

salt and black pepper (to taste)

½ teaspoon dried basil

½ teaspoon dried oregano

2 cups chicken broth

2 tablespoons fresh herbs (such as basil, parsley, oregano)

¼ cup shredded Parmesan cheese (for garnish, optional)

½ cup heavy whipping cream (optional)

thinly sliced fresh basil leaves (for garnish, optional)

Directions

Preheat oven to 450°F.

Wash the tomatoes, or peel them if desired (see notes). Cut smaller apricot sized tomatoes in half and cut larger tomatoes into quarters or eighths.

Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large rimmed baking sheet.

Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a blender or hand blender to blend the mixture until smooth and creamy. Add heavy cream if using.

Top with parmesan cheese, croutons or a drizzle of heavy cream.

Nutrition

• Calories: 137 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 366 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 5 g