Description
A comforting and flavorful Sheet Pan Cherry Tomato Soup recipe that is easy to make and perfect for a cozy dinner. This hearty soup is bursting with the rich flavors of roasted cherry tomatoes, garlic, and potatoes, blended to creamy perfection.
Ingredients
FOR THE SOUP:
- 2 lbs cherry tomatoes
- 1 yellow onion, large chopped
- 5 garlic cloves, peeled
- 2 Yukon gold potatoes, peeled and large chopped
- 2 Tablespoons olive oil
- 3 cups vegetable broth
- 10–12 fresh basil leaves
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
GARNISHES:
- Parmesan cheese
- Croutons
- Fresh chopped basil
Instructions
- Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
- Place the tomatoes, onion, garlic, and potatoes on the sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 20-25 minutes until the potatoes are tender.
- Transfer the roasted veggies, vegetable broth, basil, thyme, red pepper flakes, salt, and pepper into a blender. Blend until smooth.
- Pour the soup into a saucepan and heat on medium-high for 5-8 minutes until warmed through.
- Remove from heat and garnish with Parmesan cheese, croutons, and basil.
- Serve and enjoy!
Notes
- Leftovers can be stored in the fridge for up to 5 days.
- Freeze in individual portions for up to 3 months.
- Thaw overnight in the fridge before reheating.
- The soup can be prepared up to 2 days in advance.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Main Dish
- Method: Baking, Blending, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 195kcal
- Sugar: 9g
- Sodium: 1904mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
