Try this delicious tomato soup for lunch or dinner!

  • Serves:
    6
  • Prep time:
  • Cooking time:
  • Phase:
    1
  • Carbs per serving:
    10g
Ingredients
  • 10 medium Roma tomato (cut into cubes)
  • 1 tbsp Olive oil
  • 4 cloves Garlic (minced)
  • 1/4 cup Water
  • 1/4 cup Heavy cream 
  • 2 tbsp Fresh parsley (chopped)
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
Preparations:
  1. Preheat the oven to 200 C. Line a baking sheet with foil and grease lightly.
  2. Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
  3. Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. 
  4. Pour the tomato puree into a pot over medium heat. Add water. Season with garlic salt and black pepper to taste. Simmer for 10-15 minutes.
  5. Stir in the cream and chopped parsley.
Print recipe

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