Simple, easy, tasty and low effort. Am I speaking your language? This sheet pan roasted tomato soup is a great way to get in your veggies (and it will warm your soul). Roasting the veggies in the oven draws out all their natural sweetness and you don’t have to spend your precious time standing and stirring over the stove. Pair this roasted tomato soup with a grilled cheese or rustic bread for scooping up all that soup deliciousness.

The perfect soup for sweater weather, this roasted tomato soup recipe is super healthy and hearty. This recipe can be kept completely vegan or there is an option to add cream, if you choose. All you need is a baking sheet, a blender and the ingredients below and a few minutes of prep time.

Sheet Pan Roasted Tomato Soup Recipe

Ingredients:
10 medium tomatoes on the vine
2 medium carrots, peeled and cut into 1 inch pieces
1 large sweet onion, quartered
1 head garlic, top removed
1 shallot, quartered
1 cup fresh basil leaves loosely packed, stems removed
1/4 cup olive oil
1 tbsp Italian seasoning blend
1 1/2 cup vegetable stock
sea salt
cracked black

Optional:
1/4 cup heavy cream

Garnish:
basil leaves
crushed red pepper flakes

Step 1:
Preheat the oven to 400 degrees and cut all produce. Cut tomatoes in half. Peel carrots and cut into 1 inch pieces. Peel and quarter the shallot & onion. Cut off the top of the garlic, exposing the cloves.

Step 2:
Wrap the garlic in foil and place it on a baking sheet. Add the tomatoes, onion, carrots and shallot to the baking dish. Season everything with kosher salt, freshly ground black pepper and Italian seasoning blend. Drizzle everything generously with olive oil.

Step 3:
Bake in the oven for 50 minutes-1 hour, until the tomatoes and carrots have softened completely and the onion and shallot have softened.

Step 4:
Transfer everything to a blender except the garlic. Carefully unwrap the foil that is enclosing the garlic and squeeze out the gloves into the blender (I do this using the middle of 2 thongs to squish the garlic gloves out easily. Add a few pinches of salt, vegetable stock and the fresh basil. If you wish to make it creamy, add in 1/4 cup of heavy cream or just skip this step and keep it vegan!

Step 5:
Let it cool down for 5 minutes and then blend until smooth. Let any steam release. Taste and add salt & pepper as needed. Add to individual bowls and garnish with fresh basil or crushed red pepper for a kick. Enjoy!