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1
Preheat the oven to 400F.
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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.
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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.
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4
Let cool for 5 minutes, then lift off the skins with a fork.
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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.
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6
Add the carrots, garlic, and 1/4 teaspoon of salt and continue to saute until the carrots are just tender, about 5 minutes.
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7
In a blender, puree the tomatoes with their juice and the carrot mixture until smooth.
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8
You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes.
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9
Add 1 cup at a time until you have the desired thickness.
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10
Return the soup to the pot and gently reheat over medium-low heat.
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11
Stir in another 1/4 teaspoon of salt, then do a FASS check.
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12
Tomatoes can sometimes be acidic, so you may want to add a bit of agave nectar and another pinch of salt.
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13
Serve topped with the Parsley Basil Drizzle and a sprinkling of Parmesan cheese (if using).
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14
If fresh tomatoes arent available, you can substitute two 28-ounce cans of plum tomatoes.
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15
Store in an airtight container in the refrigerator for 5 days, or in the freezer for 2 months.
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16
(per serving)
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17
Calories: 135
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18
Total Fat: 5.4g (0.8g saturated, 3.4g monounsaturated)
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19
Carbohydrates: 21g
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20
Protein: 4g
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21
Fiber: 6g
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22
Sodium: 280mg
