Creamy Tomato Soup
Ingredients
- 5 roma tomatoes (cut in half)
- 4 garlic cloves
- ½ onion (cut the half, in half)
- 1 ½ cup vegetable stock (you can use 2 cups in you prefer a thinner soup)
- ½ cup cream (half/half, heavy, or dairy-free)
- ⅓ cup parmesan (dairy-free if vegan)
- ½ tsp salt (and pepper)
- 1 tbsp. sugar
- ⅛ cup croutons (in each serving)
Instructions
- Preheat oven to 380F
- Add all ingredients to a large pot starting with vegetables, then adding liquids last (use a pot that is oven safe, and is wide enough so that everything isn’t stacked onto each other too much- or too deep, basically)
- Add pot to oven and cook for about 35 – 40 minutes
- Add to a blender, blend until smooth
- Add serving to a bowl, add a tsp of cream, pepper, and croutons
- You can also ditch the croutons, and make a grilled cheese on the side- whatever you prefer
Notes
This makes about 3-4 servings. You can easily double this recipe, if you’re cooking for your family.
Sides to add: croutons, a hearty salad, grilled cheese on whole-grain, etc
Nutrition
Serving: 1.5 cup | Balanced: 1 | Cal: 118 kcal | Carb: 11 g | Protein: 5 g | Fat: 6 g
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