Description
This Oven Roasted Tomato Soup is a perfect blend of roasted tomatoes, garlic, and herbs, creating a rich flavor that’s ideal for a quick dinner or comforting meal. It’s simple to make and absolutely satisfying!
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
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the tomatoes, onions, carrots, and garlic. Drizzle with avocado oil and mix until all vegetables are coated. Add salt, basil, oregano, black pepper, and crushed red pepper and mix again.
- Spread the vegetable mixture onto a baking sheet in an even layer.
- Roast in the preheated oven for 30-40 minutes, or until the onions are golden and the tomatoes are soft.
- Remove the veggies from the oven and transfer them into a blender, along with any juices from the baking sheet. Blend until smooth, then pour into a pot.
- Heat the blended soup over medium heat until warm, then stir in the heavy cream. Remove from heat and serve with grated parmesan on top.
Notes
Adjust spices according to your taste preference.
This soup pairs well with crusty bread or a fresh salad.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg