Nourishing Meals: Roasted Tomato Soup

The perfect soup for a cold winters day, Roasted Tomato Soup!

This deeply nourishing soup pairs perfectly with a sourdough sandwich (grilled cheese for my dairy lovers or a toasted almond butter + honey for non-dairy). All you need is an oven, large sheet pan, heat safe blender, and a medium sized pot to create this soup. 

Here are all the ingredients:

• 1/2 Can of Coconut Cream (or more)

• 6 Vine Tomatoes (or Roma)

• 1 Red Pepper

• 2 Medium Carrots

• 1/2 of a Large Sweet Onion

• 1 Head of Garlic

• 1 Tbsp (appx) Extra Virgin Olive Oil

• 1 Tsp Basil

• 1 Tsp Oregano

• 1/2 Tsp Italian Seasoning

• Salt + Black Pepper to taste

• Thumb of Ginger (optional)

• A Drizzle of Honey (optional)

• Pumpkin Seeds (optional)

Here are the step by step directions:

1. Preheat your oven to 400F and prep your vegetables - cute top off garlic head, remove skin from carrots, slice tomatoes and onion in half
2. Add all vegetables to an oven safe sheet pan with parchment paper, drizzle on some olive oil, and sprinkle on all seasoning then place in oven to bake for 40 minutes (or until you can easily remove a fork from the carrots)
3. Broil at 450F for 2 minutes then safely remove from oven
4. Allow 5-10 minutes for vegetables to cool before adding them (and ginger) to a blender to pulse until you achieve desired consistency 
5. Add soup to a pot and mix in coconut cream (and honey), serve with desired toppings like pumpkin seeds, and enjoy!

Watch me make this meal on Instagram @ambriannasherif_health where you will find more healthy meal ideas, nutrition + fitness tips.