Roasted Tomato Soup
Homemade roasted tomato soup that's so quick and easy to make! Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can.
Servings 4
Calories 338kcal
Equipment
- Lodge enameled cast iron pot
- handheld blender
- Nordic half sheet
Ingredients
- 3 lbs roma tomatoes or whatever tomatoes you have
- 1 head garlic
- 4 sprigs fresh thyme
- 1 large onion , diced
- 2 carrots , shredded
- 2 stalks celery , diced
- salt and pepper to taste
- 1 cup basil , chopped
- 1 cup cream or coconut cream
- 3 cups chicken broth
Instructions
- Pre-heat your oven to 350 degrees.
- Slice the tomatoes in half and place them on a parchment lined baking sheet. Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
- While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
- Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
- Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
- Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like. Serve!
Nutrition
Serving: 1g | Calories: 338kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Sodium: 133mg | Fiber: 6g | Sugar: 13g