Description

This Oven Roasted Tomato Soup features ripe tomatoes, roasted vegetables, and creamy parmesan making it an irresistible comfort food. It’s perfect for a quick, healthy dinner that the whole family will love!

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 tomatoes, onions, carrots, and garlic. Drizzle with avocado oil and mix to coat.
Add salt, basil, oregano, black pepper, and crushed red pepper to the veggie mix and stir again.
Spread the 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 baked.
Transfer veggies to a blender along with any juices from the tray and blend until smooth.
Pour the blended mixture into a pot and heat over medium until warm.
Stir in the heavy cream, remove from heat, and serve with parmesan cheese sprinkled on top.

Notes

Feel free to adjust the seasoning according to your taste.
This soup can be frozen for later use—just reheat before serving.
For a vegan version, substitute heavy cream with coconut cream and omit the parmesan.

Nutrition

Serving Size: 1 cup
Calories: 245
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 5g
Cholesterol: 30mg