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Creamy Sheet Pan Tomato Soup
1 hServes 4Nutri-Score B€€
B
1 h
1 hCreamy Sheet Pan Tomato Soup
what you need
Ingredients
ripe tomatoes (quartered)Produce1.4 kg- yellow onion (quartered)Produce1 piece
garlic (whole head, top sliced off)Produce1 piece
olive oilPantry30 ml
kosher saltSpices6 g
black pepper (ground)Spices1 g
vegetable brothPantry180 ml
heavy creamDairy120 ml- fresh basil (leaves)Produce20 g
per serving
Nutrition
236kcal
- Carbs
- 20 g
- Proteins
- 5 g
- Fat
- 16 g
what you’ll use
Tools
Baking tray
Blender
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 425°F (220°C).
- Step 2
Prepare the sheet pan
- Arrange the tomatoes skin-side down on a sheet pan with the onion and garlic.
- Drizzle with the olive oil and season with the salt and pepper.
- Step 3
Roast the vegetables
- Roast until the tomatoes are soft and concentrated, the onions begin to brown and the garlic is completely tender.
- Step 4
Blend the soup
- Squeeze the roasted garlic cloves into a blender.
- Add the tomatoes, onion, all of the pan juices and the fresh basil.
- Blend until smooth.
- Step 5
Loosen with broth
- Start with the broth and blend again, adding more only if needed.
- Step 6
Finish with cream
- Add the heavy cream and blend until silky.
- Taste and adjust the salt as needed.
- Step 7
Serve
- Serve warm with a little extra cream, fresh basil, cracked pepper or grilled cheese for dipping.