Preheat oven to 450°F.
Wash and cut tomatoes (cut in half for smaller
apricot sized tomatoes, cut larger tomatoes into
quarters or eighths).
Place tomatoes, garlic, onion, bell pepper, olive
oil, salt, pepper and dried herbs on a large pan.
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 hand blender, blend mixture
until smooth and creamy. Add heavy cream if
using.Top with parmesan cheese, croutons or a
drizzle of heavy cream.
Serving
Suggestions
add some cream if the tomatoes are extra tart, most often nice ripe tomatoes won't require the cream. Taste the soup once blended and decide.
Originally Submitted
8/28/2019
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