Sheet Pan Roasted Tomato Soup
A simple and deeply flavorful tomato soup made by roasting tomatoes, bell peppers, onion, and garlic on a single sheet pan before blending until smooth and creamy.
A simple and deeply flavorful tomato soup made by roasting tomatoes, bell peppers, onion, and garlic on a single sheet pan before blending until smooth and creamy.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the halved tomatoes, quartered onion, sliced bell peppers, and halved heads of garlic.
Drizzle everything generously with olive oil and sprinkle with salt.
Roast for 35-40 minutes, or until the vegetables are soft and slightly charred.
Remove the sheet pan from the oven. Squeeze the roasted garlic cloves out of their skins onto the pan with the other vegetables.
Transfer all the roasted vegetables and any juices from the pan into a large pot or Dutch oven. Scrape the pan to get all the flavorful bits.
Add the fresh basil leaves to the pot.
Using an immersion blender, blend the mixture directly in the pot until completely smooth.
Stir in the optional heavy cream.
Season with additional salt and pepper to taste. Serve hot, optionally with a grilled cheese sandwich for dipping.

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