Name: Sheet Pan Roasted Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Roma tomatoes, halved; 1 medium yellow onion, quartered; 1/2 red bell pepper, sliced; 1/2 yellow bell pepper, sliced; 2 heads garlic, halved; 1/4 cup olive oil; salt, to taste; 1/4 cup fresh basil leaves; 2 tbsp heavy cream (optional); black pepper, to taste

1

Preheat your oven to 400°F (200°C).

2

On a large baking sheet, arrange the halved tomatoes, quartered onion, sliced bell peppers, and halved heads of garlic.

3

Drizzle everything generously with olive oil and sprinkle with salt.

4

Roast for 35-40 minutes, or until the vegetables are soft and slightly charred.

5

Remove the sheet pan from the oven. Squeeze the roasted garlic cloves out of their skins onto the pan with the other vegetables.

6

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.

7

Add the fresh basil leaves to the pot.

8

Using an immersion blender, blend the mixture directly in the pot until completely smooth.

9

Stir in the optional heavy cream.

10

Season with additional salt and pepper to taste. Serve hot, optionally with a grilled cheese sandwich for dipping.

Sheet Pan Roasted Tomato Soup

Ingredients

10 Ingredients

Instructions

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