Creamy Roasted Tomato Soup Your Heart Will Love
Creamy roasted tomato soup made with cherry tomatoes, garlic, coconut milk and ricotta cheese. Low sodium, antioxidant-rich for heart health.
Servings 6 cups
Calories 159kcal
Equipment
- Blender
- Baking sheet
- measuring cups and spoons
Ingredients
- 4 cups cherry tomatoes
- 2 garlic cloves
- 1/2 yellow onion or 1 shallot
- 3 Tbsp extra virgin olive oil
- 1 tsp fresh or dried thyme
- 2 cups low sodium chicken or bone broth
- 1/2 cup premium coconut milk (canned)
- 1/3 cup ricotta cheese
- sea salt and pepper to taste
- chives, red pepper flakes, black pepper optional garnish
Instructions
- Preheat the oven to 400F and line a 1/2 baking sheet with parchment paper
- Spread the whole cherry tomatoes, whole garlic cloves still in their skins, and roughly chopped onion on the baking sheet. Coat with 3 Tbsp olive oil and roast for 30 minutes
- Add the roasted tomatoes, garlic (remove from skins after roasting), onion to a blender along with the remaining ingredients. Blend on high for 1 minute until creamy. Slowly add a pinch of sea salt and pepper to taste. Garnish with chives, black pepper, and red pepper flakes (optional) Serve with a salad, grilled cheese, or a main dish
Video
Nutrition
Calories: 159kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 360mg | Fiber: 1g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 2mg
