Cherry Tomato & Carrot Soup
Ingredients
- 2 lbs cherry or grape tomatoes
- 3 cups chopped carrots
- ½ yellow onion, chopped
- 1 tablespoon minced garlic
- ¼ cup avocado oil or olive oil
- pinch of salt and pepper
- 4 cups of chicken broth
- ¼ cup tomato paste
Instructions
- Preheat your oven to 400 degrees.
- Line baking sheet with foil or parchment paper and add tomatoes, carrots, onion, garlic, oil and salt and pepper to the pan and toss to combine.
- Roast for 30-35 minutes or until carrots are fork tender.
- Remove from oven and add to a saucepan. Then add in the chicken broth and tomato paste and bring to a boil.
- Take an emersion blender and blend the soup until smooth, or transfer to a blender to blend! Season with salt to taste.
Notes
- If you like a super smooth soup, you can run the whole thing through a strainer to get any little remaining chunks out!
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