Roasted Tomato Soup
Roasted tomato soup that's so quick and easy to make! Curb that tomato soup craving with this silky and smooth soup with an intense roasted tomato flavor that could never come from a can. Slightly sweet and a little earthy = absolutely delicious.
- 9 roma tomatoes
- 1 head of red russian garlic
- 4 sprigs of fresh thyme
- 1 large onion , diced
- 2 carrots , shredded
- 2 stalks celery , diced
- salt and pepper
- 1 cup basil , chopped
- 2 tsp herb de Provence
- 1 cup whole milk, cream, or coconut cream
- 3 cups chicken broth
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.
In a medium pan over medium heat, saute the onion, carrots and celery for 5 mins or untill veggies are soft.
When the tomatos are finished roasting, add them to a blender along with the fresh basil and onion mixture. Blend untill smooth.
Add the tomato puree to a larger soup pot and then add the rest of the ingredients. Heat thoroughly.
Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar. Serve!
Serving: 1g | Calories: 192kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 785mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6780IU | Vitamin C: 25.9mg | Calcium: 137mg | Iron: 1.7mg