This tomato soup recipe is made with roasted tomatoes, onions and carrots.Â It is a delicious homemade tomato soup and will soon become your family’s favorite.
How To Roast Tomatoes:
I used tomatoes straight out of my garden.Â It seems like they all ripen at the same time and I’m looking for ways to use them up.Â This tomato basil soup recipe is the perfect solution.Â Â
To roast tomatoes in the oven,Â all you need to do is rinse the tomatoes and cut out any blemishes or bruises.Â I like to toss mine is a little olive oil or avocado oil and then sprinkle the tomatoes with salt, pepper, and any spices that are fitting.Â The spice blend used in this recipe works great on just about any roasted vegetable mix.Â Â
As you can notice from the picture, I also added a few onions and carrots.Â This is a great way to sneak more veggies into my kid’s diet.Â Squash or sweet potato would be another great option here.Â Just be sure to stick with the same-ish colors.Â If you were to add some roasted green vegetables in this soup, your blended soup would turn an orange or brownish color.Â YourÂ tomato soup will probably taste great but the color won’t be as appetizing.Â Â
After the roasted vegetables are done, I like to throw mine in the blender.Â It makes the tomato soup nice and smooth and creamy.Â There are a lot of great blenders out there but nothing compares to my vita mix blender.Â They aren’t paying me to say this, I just really really like kitchen appliances that work well!
Dump those hot veggies in there and let ‘er rip.Â As soon as the soup is nice and smooth, pour it into a pan on the stove and add the rest of your ingredients.
At this point, you will need to do a taste test.Â If the soup is a little bland, add some salt.Â Between the herbs and the onions, there should be enough flavor.Â If you feel like it needs a little somethingÂ more after the rest of your ingredients have been added, add a little onion powder or garlic powder.Â
Here are a couple other favorites you might want to try!
Tips for making Roasted Tomato Soup:
- You can use any kind of tomato.
- no need to peel the tomatoes
- roast the tomatoes with a couple other vegetables, carrots, squash, or sweet potato work great
- Use a blender to get your roasted veggies really smooth
- add all your ingredients and then do a taste test.Â You may need a little salt or garlic powder.
This tomato soup recipe is made with roasted tomatoes, onions and carrots. It is a delicious homemade tomato soup and will soon become your family's favorite.
- 3.5 lbs Fresh Tomatoes, washed and halved
- 2 Medium Onions, yellow or white work great
- 3-4 Large Carrots
- 8 Cloves Garlic
- 3 Tablespoons Avocado Oil
- 1-1 1/2 tsp Sea Salt
- 2 tsp Basil, dried
- 1 tsp Oregano
- 1/4 tsp Pepper
- 1/4 tsp Crushed Red Pepper (optional)
- 1/2 Cup Heavy Cream (optional)
- 1/4 Cup Parmesan Cheese, grated, for garnishing (Optional)
Preheat oven to 400 degrees
Prepare the Veggies: Wash tomatoes. Take the stem off and remove any bruises or blemishes. Cut the tomatoes in half. Peel Onion and cut in 8ths. They should be just a little smaller than the tomatoes. Wash and peel the carrots and cut into 2" pieces. Peel Garlic.
In a gallon size ziplock bag, add the tomatoes, onions, carrots, and garlic. Drizzle the avocado oil on and roll the bag around until all the veggies are coated. Add the seasonings and salt and pepper. Mix again.
Place all the veggies on a baking sheet and spread out evenly.
Place the veggies in a 400-degree oven and bake for 30-40 minutes. The onions should be slightly golden and the tomatoes baked.
Pour the hot vegetables into a blender. Be sure to include any juices from the veggies and blend until smooth. Pour the vegetable puree into a large cookpot. Turn on medium heat and add 1/2 C Cream (optional) The cream will give it a really rich flavor and make it even creamier. Add a sprinkle of Parmesan cheese when serving.
Serve with grill cheese sandwiches, garlic bread or your favorite savory muffin, Enjoy!
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