Ingredients
- 3 lbs fresh ripe tomatoes
- 4 cloves garlic peeled
- ½ onion diced
- ½ red bell pepper diced
- 2 tablespoons olive oil
- salt & pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons fresh herbs basil/parsley/oregano
- fresh basil & parsley for serving
- 1/4 cup parmesan cheese optional garnish
- 1/2 cup heavy cream optional
Instructions
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Preheat oven to 450°F.
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Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
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Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
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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.
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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.
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Top with parmesan cheese, croutons or a drizzle of heavy cream.
Nutrition Facts
Calories: 137
Fat: 8g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 366mg
Potassium: 678mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 7g
Protein: 5g
Vitamin A: 2230%
Vitamin C: 50.9%
Calcium: 100%
Iron: 1.5%