Recipe Easy Sheet Pan Roasted Tomato Soup
Hands-off roasting is the secret to the rich tomato flavour of this easy sheet pan supper!
November 01, 2024
Don’t stand over the stove sautéing ingredients—put 30 minutes back in your day with our Easy Sheet Pan Roasted Tomato Soup served with Sprouted Bread Grilled Cheese Croutons!
With the freedom of hands-off roasting, little to prep and less to wash, the popularity of sheet pan dinners is no surprise. And this low-effort sheet pan soup delivers on everything there is to love about them!
Simple, whole food ingredients pack plenty of nutrition into a rich and flavourful recipe that’s sure to satisfy. Just slice them up, toss them in the oven, and walk away.
Whether you use those spare minutes to check something off your to-do list or find a few minutes to breathe before you blend up a bowl of comfort, one thing’s for sure—you’ll want to make this cozy sheet pan roasted tomato soup again and again.
And when your family’s calendar doesn’t have time to spare, roast the tomatoes and garlic the night before, then blend and heat before you eat to turn this sheet pan soup recipe into a fresh and fast weeknight meal the whole family will love!
(Especially when you dial up the fun with grilled cheese croutons made with their favourite Silver Hills Bakery sprouted bread!)
Ingredients
For the Sheet Pan Roasted Tomato Soup:
- 2 lbs / ≅ 1 kg Roma tomatoes
- 1 medium yellow onion , sliced into eighths
- 1 medium head garlic
- 3 Tbsp + ½ tsp olive oil (divided)
- 3 – 6 sprigs fresh oregano
- 3 – 6 sprigs fresh thyme
- ¼ – ½ cup fresh basil , chopped
- to taste salt and pepper
- 1 ½ cups vegetable stock or broth (store-bought or try our DIY Veggie Broth recipe)
For the Sprouted Bread Grilled Cheese Croutons:
- 4 slices Silver Hills Bakery Little Big Bread®
- 2 slices non-dairy cheddar-style cheese
- 1 – 2 Tbsp plant-based buttery spread
To Serve:
- 1– 2 tsp fresh basil , chopped
- drizzle balsamic glaze (optional)
Featured Product Little Big Bread®
Instructions
For the Sheet Pan Roasted Tomato Soup:
- Preheat the oven to 400°F. While the oven warms up, slice ¼-inch off the tips of the head of garlic and place it cut-side up in a generous square of aluminum foil. Drizzle with ½ teaspoon olive oil and a sprinkle of salt. Wrap the foil around the head of garlic with the opening at the top for easy access, then put the garlic in the oven to give it a head start while you prepare the other ingredients.
- Slice tomatoes into quarters (if small, cut in half). Peel and cut the onion into quarters, then slice each quarter in half. Place the tomatoes, onion, and the sprigs of fresh oregano and thyme on a rimmed baking sheet.
- Add the remaining olive oil and toss the tomatoes and onions together until well coated. Sprinkle with salt and black pepper, then put the sheet pan in the oven when the garlic has been roasting for 10 minutes. Roast tomatoes and onions for 30 minutes, rotating the sheet pan halfway through the bake time.
- When garlic is soft and tomatoes are roasted, remove both from the oven and allow to cool slightly. Pull the leaves off the thyme and oregano (discard the stems) and transfer with the roasted tomatoes and onions to a blender or to a large saucepan or soup pot if you have an immersion/hand-held blender. Unwrap the garlic and squeeze the soft roasted cloves into the blender or pot (discard the skins).
- Add the vegetable stock / broth, and blend until smooth (see tips). Season with salt and pepper to taste. Stir in most of the chopped basil, setting aside a couple teaspoons for garnish. (If you prefer—or need to hide anything green and leafy from picky eaters—blend the basil into the soup).
- When ready to serve, heat the soup on the stove or in the microwave (see tips). Ladle into bowls and garnish with remaining chopped basil and a drizzle of balsamic glaze.
(Makes about 5 cups of soup)
For the Sprouted Bread Grilled Cheese Croutons:
- Sandwich one slice of plant-based cheese between two slices of Little Big Bread (or your favourite Silver Hills Bakery sprouted bread). Butter the outside surfaces of each sandwich with non-dairy buttery spread, and place in a frying pan, cast iron skillet, or griddle over medium heat. Cook on each side until bread is golden brown, and cheese is melted.
- Allow to cool for a few minutes before slicing each grilled cheese sandwich into ½ - to 1-inch square croutons.
Try these handy tips!
Even straight from the oven, the roasted ingredients will be too cool to make a hot soup by the time you blend them.
- To serve our Easy Sheet Pan Roasted Tomato Soup right away, preheat the broth in a large saucepan or soup pot and use a handheld immersion blender (careful to avoid splatters), or heat the soup on the stove over medium heat as soon as it’s blended, stirring often.
- Alternately, blend the soup with any method, portion into bowls, and heat in the microwave for 1 ½ – 2 minutes (cover with a vented lid or paper towel to skip soup splatter cleanup!)
- See the To Reheat section below for blend-and-heat safety tips
Not sold on the grilled cheese croutons?
- Trade them for toasted, freshly buttered slices of your favourite Silver Hills Bakery sprouted bread.
- Try it with garlic bread or simple cheese toast on the side.
- This tomatoey sheet pan soup would also be tasty with a few teaspoons of plant-based feta crumbled on top!
