We love a good tomato soup, and this one couldn’t be easier. All of it is roasted in the oven, which brings out the sweetness of the tomatoes. This would be great served with a grilled cheese sandwich, but there is plenty of protein in this vegetarian soup. This can also serve as a great tomato sauce for vegetable noodles or pasta if you leave it a bit chunkier.
Makes 8 cups
3 ½ pounds Roma tomatoes, cut in half
1 large yellow onion, large chunks
8-10 garlic cloves, peeled and smashed
2-3 large carrots, peeled and large chunks
¼ cup avocado oil
Salt and pepper (to your preference)
2 tablespoons dried basil
1 tablespoon dried oregano
3 scoops egg white protein
2-3 cups vegetable stock, look for no or low salt
1. Heat your oven to 375 degrees and line a sheet pan with parchment paper. Set aside.
2. Place all the cut tomatoes, large chunks of onion, smashed garlic, large chunks of carrots onto the line sheet pan. Drizzle with the avocado oil and sprinkle with salt and pepper. Mix on the sheet pan to coat the vegetables.
3. Place in the oven and roast for 30 minutes. After 30 minutes, stir the vegetables and turn the pan. Return and cook for an additional 30 minutes.
4. Allow the vegetables to cool then transfer into a high-speed blender. Blend until smooth. Add the dried basil, dried oregano,and egg white protein powder. Blend again until smooth. At this point, you can choose to stop here and make it tomato sauce, or continue with the broth to thin it out for a soup. Adjust seasoning to your liking and serve. Enjoy!