Creamy Vegan Tomato Sheet Pan Soup Recipes

CREAMY VEGAN TOMATO SHEET PAN SOUP

Creamy Vegan Tomato Sheet Pan Soup image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 35-ounce can Italian peeled tomatoes
One 6-ounce container precut diced mirepoix
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt, plus additional as needed
16 ounces vegetable broth
1 slice sourdough bread, crust removed
Ground black pepper

Steps:

Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
Drain the peeled tomatoes and reserve the liquid. Place the tomatoes evenly on the lined sheet pan. Spread the mirepoix on the sheet pan with the tomatoes. Drizzle the tomatoes and mirepoix with oil, and sprinkle with red pepper flakes and salt.
Bake until the mirepoix is lightly browned, about 30 minutes. Allow to cool slightly.
Place the cooked tomato mixture in a blender using tongs, along with the vegetable broth, bread and reserved tomato juice, Blitz until smooth and transfer to a medium soup pot.
To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
To freeze, divide the soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

SHEET-PAN TOMATO SOUP

Sheet-Pan Tomato Soup image

Roasting the tomatoes concentrates their flavor, yielding a richly flavored soup. Make a manchego grilled cheese for dunking.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Tomato Soup Recipes

Time 35m

Number Of Ingredients 8

Ingredients

4 pints cherry tomatoes
1 medium onion, chopped
6 cloves garlic, peeled
¼ cup extra-virgin olive oil
¾ teaspoon salt, divided
½ teaspoon pepper, divided
1-2 teaspoons granulated sugar
1 teaspoon chopped fresh thyme or ½ teaspoon dried, plus more for garnish

Steps:

Preheat oven to 400°F.
Spread tomatoes, onion and garlic in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast until the tomatoes burst and the onion is very soft, 20 to 25 minutes.
Carefully transfer the tomatoes, onions and garlic to a blender. Add sugar to taste, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend, scraping down the sides as necessary, until very smooth, 1 to 2 minutes. (Use caution when pureeing hot liquids.) Garnish with more fresh thyme, if desired.

Nutrition Facts : Calories 202 calories, Carbohydrate 17 g, Fat 15 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 453 mg, Sugar 10 g

SHEET PAN ROASTED TOMATO SOUP

Sheet Pan Roasted Tomato Soup image

Learn how to make roasted tomato sauce with fresh summer tomatoes! All the ingredients are roasted on one pan to make things super simple. No dairy or cream is required and every bite is full of rich, fresh flavor!

Provided by Bethany Kramer

Categories Main Course Soup

Number Of Ingredients 8

Ingredients

1 Tablespoon oil
3 lbs tomatoes (Roma, plum, or cherry tomatoes work)
1 small onion, (sliced)
2-3 garlic cloves, (peeled and left whole)
1/4 teaspoon garlic powder
1-2 Tablespoons fresh basil, (chopped)
1/4 teaspoon salt (plus more to taste if needed)
black pepper to taste

Steps:

Preheat oven to 400F.
Roast ingredients: on a large sheet pan arrange halved or quartered tomatoes, sliced onions, and whole garlic cloves. Evenly drizzle with oil, a pinch of salt, and bake for 30-35 minutes or until the tomatoes are properly roasted and soft.
Blend: in a high-powered blender or food processor, add all of the roasted ingredients with garlic powder and 1/4 teaspoon of salt. Blend for 30 seconds or until the consistency is creamy and smooth.
Serve: Top the soup with fresh chopped basil and cracked black pepper. Serve and enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 101 kcal, Fat 4.2 g, Protein 3.3 g, Sugar 9.7 g, Carbohydrate 15.5 g, Sodium 163 mg

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