Sheet Pan Roasted Tomato Soup

Let's make soup in the oven!

I work from home the majority of the time. I absolutely love this, especially on cold winter days, when I just have no wish to go outside. The only unfortunate thing about this is that my building keeps the heat on very low during the day when they assume everyone is away. It's a cost and energy saving method, which I understand, but it also means that Hudson and I (and all the other work-from-home neighbors) spend most of the day shivering and piling on layers.

It sucks, but one way that I deal with it is by putting my oven to work. Long slow braises, roasted veggies, every baked good ever... If I can find an excuse to crank up the oven, I do.


(Please note, there is always something IN the oven when I have it on; I don't just use it as a heating source. Don't ever do that. That's a bad idea.)

Hence, this soup!

This entire soup is cooked in the oven. You simply toss all the ingredients onto a sheet pan, drizzle with oil, salt and pepper, and then roast until caramelized. It goes right into the blender where I puree it until smooth, thinning it with chicken broth as necessary.

(A splash of cream is a good thing, too.)

You can then pour it into a large mason jar to store in the fridge for quick lunches or dinners throughout the week.

(Hint: small mason jars, minus the lid, can go right into your office microwave!)

Or pour it into a saucepan to heat up and serve right away.

Lovely, simple, and super satisfying.

I keep this recipe incredibly simple, with the only ingredients being tomatoes, onions, garlic, and chicken broth. But please feel free to use this as your base--throw some bell peppers or carrots onto your sheet pan, or add a few fresh or dried herbs just before pureeing. As it is, it's wonderful, but it's also a fantastic canvas for making use of other things in your fridge.

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Loved this recipe? Here are a few other winter soup recipes you might like:


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Sheet Pan Roasted Tomato Soup
Serves 4

Ingredients
2 28oz cans whole plum tomatoes, drained (reserve liquid to thin soup or for a different recipe)
2 yellow onions, peeled and quartered
Olive oil
Kosher salt
Black pepper
2 garlic cloves
2 cups chicken broth, as needed (vegetable broth works, too)
Parsley, grated parmesan, heavy cream for garnish (optional)

Directions
Preheat oven to 375 degrees. Spread tomatoes and onions on a sheet pan, then drizzle generously with olive oil, salt, and black pepper. Roast in oven for 20-25 minutes, or until fragrant and caramelized with just a bit of char on the onions.

Add to a blender along with the garlic clovers and puree until smooth. Add the chicken broth, 1/2 cup at a time until you reach desired consistency.

Warm up on a stove to serve right away, or store in a sealed jar or container in the refrigerator for up to 1 week. Serve hot garnished with parsley and grated parmesan, or stir in a tablespoon or two of cream, if desired.

(Can also be frozen.)

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