Healthy, flavorful and comforting, this is the BEST tomato soup recipe out there!
10Roma Tomatoes, halved and seeded
2Red Bell Peppers, quartered and seeded
2Carrots, peeled and sliced into 2 inch pieces
4tbspOlive Oil, divided
1/4cupBasil Leaves, julienned
Preheat oven to 400 degrees. Prep vegetables.
On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.