Sheet Pan Tomato Soup Recipes

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SHEET PAN ROASTED TOMATO SOUP



Sheet Pan Roasted Tomato Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

One 28-ounce can whole tomatoes
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 shallot or 1/2 onion, roughly chopped
1/2 cup overripe cherry tomatoes, optional
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme, optional
1/4 cup sherry wine
1/4 cup heavy cream
1 to 2 tablespoons sherry vinegar, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper.
  • Strain the canned tomatoes from their juice and reserve the juice. Put the canned tomatoes on the prepared sheet tray, add the carrots, celery, shallots and cherry tomatoes if using and drizzle with the olive oil. Season generously with salt and pepper and top with the thyme sprigs if using.
  • Roast the vegetables for 1 hour. Add the sherry wine and roast for another 5 minutes to "deglaze" the pan and allow the alcohol flavor to dissipate. Let cool slightly.
  • Discard the thyme stems if using, then transfer the roasted vegetables to a blender and blend until smooth. Thin out the soup with the reserved tomato juice as needed. Season with salt and pepper. Add the cream and blend until combined. If desired, add 1 to 2 tablespoons sherry vinegar to bump up the acid flavor. Serve immediately.

SHEET PAN ROASTED TOMATO SOUP



Sheet Pan Roasted Tomato Soup image

Learn how to make roasted tomato sauce with fresh summer tomatoes! All the ingredients are roasted on one pan to make things super simple. No dairy or cream is required and every bite is full of rich, fresh flavor!

Provided by Bethany Kramer

Categories     Main Course     Soup

Number Of Ingredients 8

1 Tablespoon oil
3 lbs tomatoes (Roma, plum, or cherry tomatoes work)
1 small onion, (sliced)
2-3 garlic cloves, (peeled and left whole)
1/4 teaspoon garlic powder
1-2 Tablespoons fresh basil, (chopped)
1/4 teaspoon salt (plus more to taste if needed)
black pepper to taste

Steps:

  • Preheat oven to 400F.
  • Roast ingredients: on a large sheet pan arrange halved or quartered tomatoes, sliced onions, and whole garlic cloves. Evenly drizzle with oil, a pinch of salt, and bake for 30-35 minutes or until the tomatoes are properly roasted and soft.
  • Blend: in a high-powered blender or food processor, add all of the roasted ingredients with garlic powder and 1/4 teaspoon of salt. Blend for 30 seconds or until the consistency is creamy and smooth.
  • Serve: Top the soup with fresh chopped basil and cracked black pepper. Serve and enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 101 kcal, Fat 4.2 g, Protein 3.3 g, Sugar 9.7 g, Carbohydrate 15.5 g, Sodium 163 mg

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