Description
This oven roasted tomato soup is packed with flavor and simple to prepare. Made with fresh tomatoes, garlic, and cream, it’s a comforting dish perfect for any occasion.
Ingredients
Scale
- 3½ pounds tomatoes, washed and halved
- 2 medium onions, roughly chopped (yellow or white)
- 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 your oven to 400 degrees F.
- In a large bowl, combine 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, then 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 turn slightly golden and the tomatoes are roasted.
- Transfer the vegetables and any juices from the baking sheet into a blender and blend until smooth. Pour this mixture into a pot.
- Heat the blended soup over medium heat until warm, then stir in the heavy cream. Remove from heat and serve topped with grated Parmesan cheese.
Notes
Feel free to adjust the spiciness by modifying the crushed red pepper amount.
For a vegan option, substitute heavy cream with coconut cream or a plant-based alternative.
This soup pairs wonderfully with crusty bread or a side salad.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg