Description
Experience the delightful taste of this Oven Roasted Tomato Soup. Featuring fresh tomatoes, garlic, and a creamy finish, this simple recipe is perfect for a cozy meal.
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°F.
- Combine the tomatoes, onions, carrots, and garlic in a large bowl. Drizzle with avocado oil and toss to coat.
- Sprinkle in salt, basil, oregano, black pepper, and crushed red pepper. Mix well again.
- Spread the mixture on a baking sheet in an even layer.
- Roast for 30-40 minutes until the onions are golden and tomatoes are cooked through.
- Transfer the roasted veggies to a blender along with any juices. Blend until smooth and pour into a pot.
- Heat over medium until warm, then stir in heavy cream. Serve topped with Parmesan cheese.
Notes
For a thicker soup, use less cream.
You can substitute fresh herbs for dried if available.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg