Roasted Red Roma Tomato Soup

1. 1

   Preheat the oven to 400F.

2. 2

   Gently squeeze the tomatoes by hand to remove excess seeds, then put them in a bowl and toss with 1 tablespoon of the olive oil and 1/2 teaspoon of salt until evenly coated.

3. 3

   Place the tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes, until their skins are just browning and the juices are bubbly.

4. 4

   Let cool for 5 minutes, then lift off the skins with a fork.

5. 5

   Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until golden, about 4 minutes.

6. 6

   Add the carrots, garlic, and 1/4 teaspoon of salt and continue to saute until the carrots are just tender, about 5 minutes.

7. 7

   In a blender, puree the tomatoes with their juice and the carrot mixture until smooth.

8. 8

   You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes.

9. 9

   Add 1 cup at a time until you have the desired thickness.

10. 10

    Return the soup to the pot and gently reheat over medium-low heat.

11. 11

    Stir in another 1/4 teaspoon of salt, then do a FASS check.

12. 12

    Tomatoes can sometimes be acidic, so you may want to add a bit of agave nectar and another pinch of salt.

13. 13

    Serve topped with the Parsley Basil Drizzle and a sprinkling of Parmesan cheese (if using).

14. 14

    If fresh tomatoes arent available, you can substitute two 28-ounce cans of plum tomatoes.

15. 15

    Store in an airtight container in the refrigerator for 5 days, or in the freezer for 2 months.

16. 16

    (per serving)

17. 17

    Calories: 135

18. 18

    Total Fat: 5.4g (0.8g saturated, 3.4g monounsaturated)

19. 19

    Carbohydrates: 21g

20. 20

    Protein: 4g

21. 21

    Fiber: 6g

22. 22

    Sodium: 280mg

* Per serving · 4 servings · Values may vary.