# @thesecarbsdontcount on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DdmLuLZv0_u
- **Gondola URL:** https://gondola.cc/posts/70668068-thesecarbsdontcount-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/33d08809f4.jpg
- **Posted:** 2026-09-22T16:39:48.000+00:00
- **Account Owner:** Angela Miley (@thesecarbsdontcount) — https://gondola.cc/thesecarbsdontcount

## Caption

Tomato Soup❤️🍅 with mini grilled cheese on top! RECIPE ⬇️

1. First, cut 6 tomatoes, 1 red pepper and 1 onion into chunks. Add these all to an oven safe dish. Toss in 1 pint of cherry tomatoes and drizzle all of the veg with olive oil. Season with salt,pepper, garlic/ onion powder, paprika and dried basil. 
2. Cut the top off two heads of garlic and drizzle with olive oil. Wrap them in foil and add to your baking dish. Bake it all at 400 for 45 minutes- 1 hour.
3. In a large pot, add 3 tbsp of butter and a dash of olive oil with 1/2 a diced onion. Season with salt/ pepper and cook until tender. Then, add 3 cloves of minced garlic. 
4. Cook your garlic until fragrant then add 5 tbsp of tomato paste. Mix well and let darken.  Then, add 1 cup of tomato sauce. After, add in your roasted veggies and mix to combine.
5. Then, toss in 5 cups of broth and stir it all together. Season again with the same seasonings used on the veggies. 
6. Use an immersion blender to blend everything until smooth. Bring your soup to a simmer then add 1/2 cup of heavy cream. *Optional add Parmesan rinds for extra flavor
7. Let your soup simmer for 20-30 minutes then remove the parm rinds. Add in 1/2 cup of Parmesan and a handful of fresh basil. 
8. Serve with your favorite toppings and enjoy!! #thesecarbsdontcount

## Stats

- **Views:** 33,043
- **Likes:** 2,090
- **Shares:** 0
- **Comments:** 31

## Tags

thesecarbsdontcount

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