Healthy Cream of Tomato Soup
This healthy Cream of Tomato Soup recipe is SO easy to make! Pair it with grilled cheese sandwiches and sliced apples topped with cinnamon for a quick weeknight meal.
Servings: 4 servings
Calories: 176kcal
Ingredients
- 3 pounds tomatoes i.e. dry farmed tomatoes
- 1 large onion
- 4 cloves garlic, peeled
- 2 tablespoons olive oil for drizzling
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
- 1 cup whole milk see milk options in notes
Instructions
- Preheat oven to 375 degrees F. Remove the stems from the tomatoes and slice them in half lengthwise. Peel the garlic and onion and cut the onion into 8 large chunks.
- Place tomatoes, onions, and garlic on two parchment lined baking sheets. Drizzle with olive oil, and season with salt and pepper. Roast for approximately 40 minutes, then remove from oven to cool for 10 minutes.
- Carefully place roasted tomatoes, onions, and garlic in a blender along with the chopped basil, and blend on high until smooth.
- Add milk or a milk alternative to the tomato mixture and blend. Taste and add more salt and pepper if desired before serving. Garnish with more fresh basil.
Notes
- Low FODMAP Option: Omit onions & add an extra pound of tomatoes. Use garlic oil instead of garlic or other low-FODMAP seasonings. Use lactose-free milk or your favorite plant-based low-FODMAP "milk."
- Vegan Option: Use your favorite plant-based milk in place of cow's milk.
- Freezer Tip! Make a big batch of the tomato soup WITHOUT the milk and store in the freezer. When ready to eat, heat the soup, then blend in milk right before serving. Looking for more make-ahead meals? Try these healthy freezer meals.
Nutrition
Serving: 1.5cups | Calories: 176kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 187mg | Potassium: 954mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3013IU | Vitamin C: 50mg | Calcium: 124mg | Iron: 1mg