Roasted Tomato and Avocado Soup
A naturally creamy soup made by roasting tomatoes and avocado with garlic, then blending for a rich, dairy-free texture. This mediterranean-inspired soups (dairy-free) ready in about 50 minutes pairs large tomatoes, medium avocado, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large tomatoes
- 1 medium avocado
- 1 medium, diced onion
- 3 cloves, minced garlic
- 4 cups chicken bone broth
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh basil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Cut tomatoes in half and place cut-side up on a baking sheet. Toss diced onion and minced garlic with 1 tbsp olive oil, then spread around tomatoes. Roast 25-30 minutes until softened and caramelized.
- Step 2: Transfer roasted tomatoes, onion, garlic, and half the avocado to a blender. Add 2 cups chicken bone broth, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth, adding more broth if too thick.
- Step 3: Return soup to saucepan and heat over medium-low. Stir in remaining avocado cubes and fresh basil. Heat gently 2-3 minutes until warmed through, avoiding boiling. Adjust salt and pepper to taste.
Frequently asked questions
How long does Roasted Tomato and Avocado Soup take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Tomato and Avocado Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large tomatoes from drying out.
Can I substitute ingredients in Roasted Tomato and Avocado Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Tomato and Avocado Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Tomato and Avocado Soup dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
