Homemade roasted tomato soup is nothing short of amazing, especially on a cold winter day. Even in the summer, I thoroughly enjoy tomato soup because it’s one of my favorite things. Making your own tomato soup from scratch is easier than you might think if you follow this simple recipe.

– 8 tomatoes chopped – 1 red bell pepper, sliced – 4 tbsp unsalted butter – 1/4 cup oil oil – 1/2 red onion chopped – 10 garlic cloves, smashed – 1 can tomato paste – 2 tbsp dried basil – 2 cups chicken broth – 2 tsp salt – 2 tsp black pepper – 1/2 tsp white pepper – 1 cup heavy cream – 2 tbsp brown sugar, optional

Ingredients 

– Preheat the oven to 425 F. – Wash and chop tomatoes, garlic and red bell pepper – Sprinkle with salt, pepper, and a little olive oil. – Place on foil-lined baking sheet and roast 30 minutes. Remove from oven and set aside.

– In a large stockpot or large Dutch oven melt butter and combine with 1/4 cup oil – Sauté onions until soft – Add in tomato paste and stir to break up – Add in chicken broth and continue to stir until paste is fully dissolved. – Add roasted tomatoes, garlic and bell peppers

– Add in seasonings and allow to simmer for 5-7 mins. – Add heavy cream and stir to incorporate.

–Tip: If it’s too acidic add in a little brown sugar. - Use an immersion blender (or high powered blender) to blend until smooth. Serve and enjoy!

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