Homemade Fresh Tomato Soup Recipe
This fresh tomato soup is a delicious and easy recipe, made with fresh tomatoes, herbs, and spices.
Servings: 8 people
Calories: 170kcal
Ingredients
- 3½ pounds tomatoes washed and halved
- 2 medium onions roughly chopped (yellow or white)
- 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
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add the tomatoes, onions, carrots, and garlic. Drizzle in the avocado oil and mix until all the veggies are coated. Add the salt, basil, oregano, black pepper, and crushed red pepper and mix again.
- Transfer veggies to a baking sheet and spread out into an even layer.
- Roast in the preheated oven for 30-40 minutes, or until the onions are slightly golden and the tomatoes are baked.
- Remove the veggies from the oven and pour them into a blender, including any juices left on the tray. Blend until smooth, then pour into a pot.
- Heat over medium heat until warm, then stir in the heavy cream. Remove from the heat and serve with a sprinkle of Parmesan cheese. Enjoy!
Video
Notes
Storing leftovers: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Reheating: put soup into a Dutch oven or sauce pot and warm over medium heat, stirring occasionally.
Nutrition
Calories: 170kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 517mg | Potassium: 591mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4948IU | Vitamin C: 31mg | Calcium: 88mg | Iron: 1mg