Is your garden overwhelming you (in a good way!) with late summer tomatoes? Try this easy sheet pan tomato soup with such bold, fresh flavor it’ll surely become one of your favorite light meals of summer. But, pair a creamy bowl with a grilled cheese sandwich on crusty whole grain or sourdough bread and it works as a siren to beckon the cool temps of fall.
Sheet Pan Roasted Tomato Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 185 kcal
Ingredients
- 40 oz. grape tomato medley
- 1/2 red onion chopped
- 3 cloves garlic
- 2 sprigs fresh thyme
- 2 Tbsp. olive oil
- 2 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. black pepper
- 1-1/2 cups coconut milk or light buttermilk
- Fresh parsley chopped
Instructions
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Preheat oven to 400 degrees F.
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On sheet pan, spread out tomatoes, onion, garlic and thyme sprigs.
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Drizzle with olive oil and sprinkle with salt, oregano and pepper.
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Bake 35 minutes.
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In blender or food processor, combine roasted vegetables and milk and blend until smooth. Further heat in pan on stovetop, if necessary.
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Serve topped with fresh parsley. Add croutons, if desired.
Recipe Notes
Roast up some soup with ingredients from Vitacost!
Nutrition Facts
Sheet Pan Roasted Tomato Soup
Amount Per Serving
Calories 185
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 974mg41%
Potassium 782mg22%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 8g9%
Protein 4g8%
Vitamin A 2400IU48%
Vitamin C 42mg51%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.