Best Sheet Pan Roasted 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.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST



Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

Steps:

  • For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
  • Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
  • Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
  • For the toast: Preheat the broiler on high.
  • Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.

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