Description

This Oven Roasted Tomato Soup is a delightful blend of juicy tomatoes, roasted garlic, and creamy goodness. It’s simple to prepare, making it an ideal choice for a healthy, comforting meal any day.

Ingredients

Scale

3½ pounds tomatoes, washed and halved
2 medium onions, roughly chopped
2 large carrots, cut into 2" pieces
8 cloves garlic, minced
3 tablespoons avocado oil
1½ teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
1/4 cup parmesan cheese, grated

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Instructions

Preheat the oven to 400°F (200°C).
Combine the halved tomatoes, chopped onions, carrot pieces, and minced garlic in a large bowl. Drizzle with avocado oil and toss to coat.
Season the mixture with salt, dried basil, dried oregano, black pepper, and crushed red pepper, then mix again.
Spread the vegetable mixture on a baking sheet in an even layer.
Roast in the oven for 30 to 40 minutes, until the onions are slightly golden and the tomatoes are well roasted.
Transfer the roasted veggies and any juices from the baking sheet into a blender. Blend until smooth and then pour into a pot.
Heat the blended soup over medium heat until warm. Stir in the heavy cream, remove from heat, and serve topped with grated Parmesan cheese.

Notes

Feel free to use different herbs according to your taste preference.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
This soup can be frozen for up to 3 months; just reheat before serving.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 4g
Cholesterol: 30mg