Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly. 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.
Preheat the toaster oven to 400 F and clean the tomatoes. Cut the tomatoes in half lengthwise and spread them on a single layer, cut-side up, on a foil-lined baking tray. Evenly sprinkle the dried herb blend seasoning, salt, and pepper on the tomatoes and extra virgin olive oil.
There’s just one problem: most of the super thick tomato soup recipes are relatively high in carbs. That might seem surprising, but the natural sugar in tomatoes can add up if they are concentrated. And, some roasted tomato soup recipes even use flour as a thickener. No, thanks! So, how to make roasted tomato soup low carb?
These ultra-juicy roasted cherry tomatoes create their own sauce as they roast, an irresistible mixture of tomato juice and olive oil that’s every bit as good as the *actual* tomatoes.