Description

This Oven Roasted Tomato Soup is a delightful blend of roasted tomatoes, aromatic garlic, and cream that creates an irresistibly rich flavor. It’s easy to prepare and perfect for a quick dinner or a cozy lunch, making it a great choice for any food lover.

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 your oven to 400 degrees F.
In a large bowl, combine the halved tomatoes, chopped onions, carrot pieces, and minced garlic.
Drizzle with avocado oil and mix to coat all vegetables evenly.
Add salt, dried basil, dried oregano, black pepper, and crushed red pepper, mixing again to incorporate the seasonings.
Spread the vegetable mixture onto a baking sheet in an even layer.
Roast in the preheated oven for 30-40 minutes until onions are golden and tomatoes are soft.
Once roasted, transfer the vegetables to a blender, including any juices from the baking tray.
Blend until smooth, then pour the mixture into a pot.
Heat over medium until warm, then stir in heavy cream. Remove from heat and serve with grated Parmesan cheese.

Notes

For added flavor, you can experiment with different herbs like thyme or parsley.
This soup can be made in advance and stored in the fridge for up to 3 days or frozen for later use.
Adjust the thickness of the soup by adding more or less cream based on your preference.

Nutrition

Serving Size: 1 cup
Calories: 225
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 4g
Cholesterol: 35mg