Description

This Oven Roasted Tomato Soup features the irresistible combination of fresh tomatoes, roasted garlic, and creamy texture. Perfect for a cozy dinner or healthy meal, it’s simple to prepare and packed with flavor.

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

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Instructions

Preheat the oven to 400 degrees F.
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 onto a baking sheet in an even layer.
Roast in the oven for 30-40 minutes until vegetables are golden and tomatoes are baked.
Transfer the roasted veggies and juices to a blender and blend until smooth.
Pour the blended mixture into a pot and heat over medium until warm.
Stir in heavy cream and remove from heat. Serve topped with Parmesan cheese.

Notes

For a spicier flavor, increase the amount of crushed red pepper.
Using fresh herbs can enhance the flavor profile of this soup.
This soup can be stored in the refrigerator for up to a week.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 10g
Sodium: 700mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 4g
Cholesterol: 35mg