Sheet Pan Tomato Soup
Rated 4.5 stars by 2 users
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Summer may try to claim the all mighty tomato, but this delicious roasted tomato soup proves that fall is its season to shine.
Ingredients
-
1 cup grape tomatoes
- 4-6 red tomatoes, quartered
- 1 sweet onion, roughly chopped
- 1 head of garlic, halved
- 1/2 cup goat’s cheese
- 2 tbsp fresh basil, chopped
- 1/4 cup olive oil
- 1 tbsp sea salt
- Fresh ground pepper
Directions
Preheat oven to 375° F
On a parchment lined baking sheet, lay out all ingredients
Roast for 30 minutes
Remove from oven
Squeeze soft garlic into blender and transfer rest of roasted veggies to blender
Blend until smooth
Transfer to soup bowl and top with extra goat’s cheese or plain yogurt