Creamy Roasted Tomato Soup

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Cover a large baking sheet with aluminum foil to make cleanup easier.

Arrange sliced tomatoes, chopped onion, and diced red bell pepper in a single layer on the prepared baking sheet. Drizzle a generous amount of olive oil over the vegetable mixture and sprinkle with salt and pepper to taste.

Place the prepared baking sheet in the preheated oven and roast for 30 minutes. Add minced garlic to the mixture and continue roasting until the vegetables are tender, which should take around 15 more minutes.

In a separate pot, bring a large quantity of chicken broth to a boil along with chopped basil and parsley. Reduce the heat and let it simmer.

Pour half of the roasted tomato mixture into a blender, cover it with a lid, and press the blend button a few times. Stop blending when you achieve your desired consistency, adding a small amount of warm chicken broth if necessary to achieve the right liquid levels.

Pour the blended tomato mixture into the simmering chicken broth, stirring well to combine. Add the remaining half of the roasted tomato mixture to the pot and stir until everything is well incorporated.

Simply let the two mixtures simmer together for 5 minutes, allowing all the flavors to meld together.