Description
This Oven Roasted Tomato Soup brings irresistible flavor and comfort with simple ingredients like fresh tomatoes, garlic, and cream. Perfect for a cozy meal!
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 with avocado oil and toss to coat the veggies.
- Add salt, basil, oregano, black pepper, and crushed red pepper, stirring to mix well.
- Spread the vegetable mixture evenly on a baking sheet.
- Roast in the preheated oven for 30-40 minutes, until onions are golden and tomatoes have softened.
- Once done, transfer the roasted vegetables to a blender along with any remaining juices and blend until smooth.
- Pour the blended mixture into a pot and heat over medium until warmed through. Stir in heavy cream before removing from heat.
- Serve hot, garnished with a sprinkle of Parmesan cheese.
Notes
Feel free to adjust the herbs according to your taste preferences.
For a spicier version, increase the amount of crushed red pepper.
This soup can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg