Description
This Oven Roasted Tomato Soup is rich in flavor and easy to prepare. With fresh tomatoes, hearty vegetables, and a touch of cream, it’s perfect for a quick dinner or as a comforting meal on chilly days.
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 your oven to 400 degrees F.
- In a large bowl, combine the tomatoes, onions, carrots, and garlic. Drizzle the avocado oil over the mixture and stir until all the vegetables are coated. Add the salt, basil, oregano, black pepper, and crushed red pepper, and mix well.
- Spread the vegetable mixture onto a baking sheet in an even layer.
- Roast the vegetables in the oven for 30-40 minutes until the onions are golden and the tomatoes are tender.
- Remove the roasted veggies from the oven and transfer them to a blender, including any juices from the baking sheet. Blend until smooth, then pour the mixture into a pot.
- Heat the blended soup over medium heat until warmed through. Stir in the heavy cream, then take it off the heat. Serve with a sprinkle of Parmesan cheese.
Notes
For a smoother texture, blend longer or strain the soup after blending.
You can adjust the seasonings according to your taste preferences.
Add fresh herbs like basil or parsley just before serving for an extra flavor boost.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg