• 2.5 lbs fresh roma tomatoes sliced in half, seeds and core scooped out
  • 5 cloves fresh garlic peeled
  • 2 large carrots chopped into large chunks
  • 1 large red bell pepper deseeded and cut in half
  • 2 medium onions (red or yellow) cut in half
  • 1 tbsp olive oil
  • 6 cups vegetable or chicken broth extra if you want a thinner tomato soup
  • 1 tbsp dried basil
  • 1 tbsp Worsteschire sauce
  • 1 bay leaf
  • 1/2 cup half and half
  • sea salt & pepper
  • olive oil or avocado oil cooking spray


  1. Preheat oven to 450 degrees.
  2. On a large baking sheet lightly sprayed with cooking spray. Spread tomatoes, onions, carrots, garlic cloves, and the red pepper onto the pan. Drizzle with olive oil and sprinkle with salt & pepper. Toss together to coat everything. Place into oven and roast for 35-40 minutes or until everything is lightly caramelized. 
  3. Remove from oven and toss everything into a large stock pot or dutch oven. Add 2 cups of broth, bay leaf, basil, and worsteshire sauce. Bring to a boil. Reduce and simmer 15-20 minutes. 
  4. Remove from heat and remove bay leaf. Use an immersion blender to puree the soup until smooth. 
  5. Return pureed soup to stove over low heat. Stir in half and and half and the remaining broth.
    Add extra broth if you like your tomato soup a little thinner. I personally enjoy it a bit thicker. Better for dipping cheese toasties or sandwiches!
  6. Serve and Enjoy!

Recipe source: theskinnyishdish


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