Description
This Oven Roasted Tomato Soup is full of flavor and made with simple ingredients like fresh tomatoes, garlic, and herbs. Perfect for a quick weeknight dinner or a cozy meal, it’s a comforting and healthy option to warm you up!
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°F (200°C).
- In a large bowl, combine the tomatoes, onions, carrots, and garlic. Drizzle with avocado oil and mix until coated.
- Add salt, basil, oregano, black pepper, and crushed red pepper; mix again.
- Spread the veggie mixture on a baking sheet in an even layer.
- Roast for 30-40 minutes, or until the onions are slightly golden and the tomatoes are tender.
- Transfer the roasted veggies and any juices to a blender and blend until smooth; pour into a pot.
- Heat the soup over medium until warm and stir in the heavy cream. Serve topped with a sprinkle of parmesan cheese.
Notes
Feel free to adjust spices according to your taste.
This soup can be stored in the refrigerator for up to a week.
For a vegan version, omit the heavy cream and parmesan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg