Description

This Oven Roasted Tomato Soup is a warm, comforting dish made from fresh tomatoes and roasted vegetables. With its rich flavor and creamy finish, it’s an ideal choice for a quick dinner or a healthy meal, easy to prepare at home!

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°F.
In a large bowl, combine the tomatoes, onions, carrots, and garlic. Drizzle with avocado oil and mix until vegetables are coated. Add salt, basil, oregano, black pepper, and crushed red pepper, then mix again.
Spread the vegetable mixture onto a baking sheet in an even layer.
Roast in the preheated oven for 30-40 minutes until onions are slightly golden and tomatoes are roasted.
Remove from the oven, transfer the veggies to a blender along with any tray juices, and blend until smooth. Pour into a pot.
Heat the soup over medium heat until warm and stir in the heavy cream. Remove from heat and serve with a sprinkle of parmesan cheese.

Notes

For extra flavor, use heirloom tomatoes if available.
This soup can be stored in the refrigerator for up to 4 days or frozen for later use.
Adjust the spiciness by varying the amount of crushed red pepper.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 6g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg