Sheet Pan Tomato Soup

Take those late season tomatoes to the next level with this one pan plan!

Sheet Pan Tomato Soup Recipe

Cook time: 40 minutes. Prep time: 5 minutes. Recipe Yields: 3 servings.

Ingredients

• 3-4 cups cherry, grape, or plum tomatoes (quarter large plum tomatoes)

• 1 medium yellow onion, cut into 2" pieces

• 1 red or orange bell pepper, cut into 2" pieces

• 1 red jalapeno (seeded), optional

• 1 head of garlic, cut across the equator (leave skin on)

• 1 bunch scallions (optional)

• 2-3 tablespoons extra virgin olive oil

• 2-3 cups vegetable or chicken broth

• 3/4 teaspoon kosher salt

• Freshly ground black pepper

Recipe Directions

1. Preheat oven to 400° F.

2. Add your prepared veggies to the sheet pan.

3. Drizzle 2-3 tablespoons of olive oil and season with salt and pepper.

4. Roast in the oven for 30-40 minutes until tender.

5. While veggies cook, bring 2-3 cups broth up to a boil in a medium saucepan.

6. Once out of the oven, transfer your veggies to a blender with the broth. You can also add them to the saucepan and use an immersion blender. Blend until smooth.

7. Strain over a bowl and enjoy!

Tips

• This recipe is great for a fridge cleanout. Swap peppers for carrots, yellow squash, peeled summer squash, or fennel (fennel and carrots may take longer to roast).

• Garnish with fun mix-ins like a swirl of cream, olive oil, or basil pesto.