Description

This oven roasted tomato soup recipe offers an irresistible flavor with simple preparation. With fresh tomatoes, garlic, and a touch of cream, it’s an ideal comfort food for quick dinners or healthy meals.

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, then drizzle with avocado oil and mix until coated.
Add salt, basil, oregano, black pepper, and crushed red pepper to the veggie mixture and stir well.
Spread the mixture onto a baking sheet in an even layer.
Roast for 30-40 minutes until the onions are slightly golden and tomatoes are baked.
Transfer the roasted veggies to a blender along with any remaining juices and blend until smooth, then pour into a pot.
Heat the soup over medium heat until warm, then stir in the heavy cream and remove from heat. Serve topped with grated Parmesan cheese.

Notes

For a spicier kick, increase the amount of crushed red pepper.
This soup can be stored in the refrigerator for up to 3 days, perfect for meal prep.
Add fresh herbs like basil for extra flavor before serving.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 4g
Cholesterol: 30mg