Sheet Pan Roasted Tomato Soup
The freshest, most flavorful, herby tomato soup that takes less than 5 minutes to prep but tastes like home.
Equipment
- Blender or immersion blender
Ingredients
- 1 large sweet onion roughly chopped
- 1 shallot cut in fourths
- 1 head garlic peeled on the outside and trimmed at the head
- 1000 grams grape or cherry tomatoes
- Couple bunches of thyme
- 1 tablespoon fresh oregano
- 1 tablespoon fresh basil chopped
- Pinch of red chili pepper flakes
- Salt and pepper to taste
- ΒΌ cup heavy cream or coconut milk
Instructions
- Preheat the oven to 475F.
- In a large baking dish or sheet pan, spread olive oil. Add all the ingredients, except the heavy cream (or coconut milk), to the baking dish in the order listed.
- Place in the oven for cook for 1 hour, until the tomatoes are blistered.
- Remove from the oven and pour into a blender, or if using an immersion blender, pour into a large bowl. Carefully remove the head of garlic and squeeze out all the garlic cloves into the soup. Pinch the thyme leaves off of the stem and throw the stem away. Blend until smooth.
- Add the heavy cream or coconut milk, and blend again until silky smooth.
- Top with fresh basil, olive oil, and red pepper flakes. Enjoy!