Roasted Tomato Soup

By Cindy Anschutz Barbieri

4.67 / 5

10min

50min

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3 pounds roma (plum) tomatoes quartered
1 yellow onion halved and quartered
½ red bell pepper chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley