Easy Sheet Pan Roasted Tomato Soup
Put 30 minutes back in your day with our Easy Sheet Pan Roasted Tomato Soup recipe—a healthy, low-effort meal made from simple whole food ingredients. (And topped with grilled cheese croutons!)
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)
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.
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](https://silverhillsbakery.ca/sun-dried-tomato-white-bean-skillet-with-garlic-bread/) or simple [cheese toast](https://silverhillsbakery.ca/easy-cheese-toast-recipes-for-kids-parents-at-home/) on the side. - This tomatoey sheet pan soup would also be tasty with a few teaspoons of plant-based feta crumbled on top!
To Reheat
**Blend-and-Heat Safety Tips:** - If using a traditional- or bullet-style blender, it is safer to **blend first, then heat.** If you choose to preheat the broth and use a traditional blender, leave the lid off and cover the top with a clean kitchen towel to avoid steam burns. (For safety, **we do not recommend blending hot soup in a bullet-style blender!** If that’s the only equipment you’ve got, heat the soup *after* you blend). - For all blending methods (immersion-, traditional-, or bullet-style) make sure to thin the soup with at least the volume of vegetable broth recommended in the recipe before heating on the stovetop. - If you prefer a thicker soup (e.g., closer to a purée than a broth-based soup) and choose to use less, heat the soup *slowly* over *medium-low heat, stirring often*—heated too fast, large bubbles of steam can build up in thick soup, and pose a scalding risk when they burst and spew molten soup all over you and your stove.