Easy Sheet Pan Tomato Soup
Quick and easy, vegan sheet pan tomato soup is oven-roasted and delicious. With only a few fresh ingredients, this soup is rich, creamy, and delicious. Nut-free and gluten-free.
Servings: 6 servings
Calories: 39kcal
Ingredients
Soup Ingredients
- 32 ounces tomatoes 2 pints
- 1 large shallot cut into bite-sized pieces
- ¼ small white onion cut chunks
- 2 cloves garlic
- 3 Tablespoons fresh basil
- 1 ½ cup unsweetened unflavored plant milk I used oat
- ½ cup vegetable broth
- Salt and pepper to taste
Garnish
- Fresh thyme
- Fresh basil
- Sprinkled paprika
Instructions
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Wash and destem tomatoes.
- Add tomatoes, garlic cloves, shallot, and onion in a single layer on the baking sheet.
- Roast for 30 minutes.
- Remove from the oven and allow to cool slightly.
- Add all the contents of the pan to a high-speed blender
- Add the fresh basil, plant milk, and vegetable broth.
- Blend until smooth.
- Serve immediately, or reheat on the stove.
- Garnish with fresh thyme, basil and sprinkle with paprika.
Video
Notes
- Allow the roasted vegetables to cool before adding them to the blender.
- Use unsweetened, unflavored plant milk.
- Reserve additional fresh basil for garnish
- Sprinkle with paprika for flavor and additional color
- Soup stores well in the refrigerator for up to 4 days.
- Freeze soup for up to 3 months. I like Souper Cubes for freezing soups and stews.
Nutrition
Calories: 39kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 168mg | Potassium: 383mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1354IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 1mg