Name: Roasted Creamy Tomato Carrot Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 large tomatoes; 350 g cherry tomatoes; 3 large carrots; ½ large onion; 3 tablespoons avocado/olive oil; 2 teaspoons fine sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon Italian seasoning; 475 ml gluten-free vegetable stock; 240 ml milk ((or dairy free alternative)); 1 teaspoon minced garlic

Roasted Creamy Tomato Carrot Soup

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

4 large tomatoes
350 g cherry tomatoes
3 large carrots
½ large onion
3 tablespoons avocado/olive oil
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
475 ml gluten-free vegetable stock
240 ml milk (or dairy free alternative)
1 teaspoon minced garlic

Method:

Preheat the oven to 230°c.
Wash all the produce, then quarter the large tomatoes and chop the carrots and onion into even-sized chunks (it doesn’t matter how big or small, since they will be blended after roasting). Place them on a tray and drizzle with avocado/olive oil, then sprinkle with the Italian seasoning, salt ,and pepper. Roast in the oven for 25-30 minutes, until the skins of the tomatoes are wrinkly.
Meanwhile, place the vegetable stock, milk, and minced garlic in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy.
Spoon into bowls, then garnish as desired and serve. Refrigerate leftovers and eat within 2 days or freeze for later.
Optional garnishes: Roasted tomatoes, fresh basil leaves, milk (dairy-free or regular), red pepper flakes

Nutrition

N/A

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