Roasted Tomato Soup on a sheet pan

There’s something about roasting veggies on a sheet pan that just makes everything taste deeper, sweeter and a little more comforting. This roasted tomato soup started as a simple sheet pan throw-together- cherry tomatoes, onions, garlic, and carrots caramelizing in the oven – but it turned into one of those recipes I’ll be making on repeat.

Roasting tomatoes brings out their natural sweetness, while the carrots add body and a subtle richness without needing any flour or thickeners. A swirl of coconut milk at the end makes it creamy and velvety (without any dairy), and keeps the whole thing completely gluten free and dairy free.

After the veggies are roasted on a sheet pan, they go straight to a blender with the rest of the ingredients and blended until smooth. 

This soup is nutrient dense, simple and made with real ingredients you probably already have in your kitchen. Perfect for a cozy lunch, a light dinner or paired with a protein-packed salad.

You will never buy soup from a can again because making soup in your kitchen is so incredibly quick and easy and tastes so much better!

Try it, it’s good!

Naturally gluten free, grain free, dairy free, vegan/plant-based.

If you like soup, try my 5 minute Instant Pot Cauliflower Soup,  or my amazing Roasted Carrot Soup

Here’s a list of some more soups:

Anti-inflammatory Cabbage Soup

Sheet Pan Butternut Squash Soup

Leek & Cauliflower

Broccoli Soup with Curry & Kale

Roasted Carrot & Sweet Potato Soup

Sundried Tomato Lentil Soup

Easy Lentil Soup

Cream of Mushroom Soup (dairy-free)

Why make your own broth? 

I always make my own broth for soups. If I don’t have broth on hand, I use water and add a bay leaf and a little sea salt.  Nobody (including me) can tell the difference. It’s cheaper and better for your health to make your own broth or use water. 

• Commercial broth are usually full of unhealthy ingredients. Keep reading.

• Commercial broths often have MSG, hidden MSG (yeast extract), sodium, sugar, gluten and pro-inflammatory seed oils. 

• Here’s an example: Campbell’s Ready to Use Chicken Broth promotes all “natural ingredients” on their label. Yet the ingredient label reads: yeast extract (yeast extract is made in a lab, not found in nature, sugar (a highly refined substance) and canola or soybean oil (which are both highly refined, pro-inflammatory seed oils). Common ingredients? Yes. But far from “natural” in my opinion. 

• Commercial broths are often very high in sodium. One cup of Campbell’s chicken noodle soup has 1780 mg of sodium. One cup is a pretty small serving. There’s no way one cup of soup is filling me up! If you weren’t aware, the top limit of sodium for people over the age of 14 is 2300 mg /day. So one tiny cup of canned soup gets you pretty close to that limit. Too much dietary sodium is a problem because it causes your body to retain fluid, which can drive up blood pressure.

• Commercial broths also often contain hidden gluten (barley malt extract). 

• Homemade broth is super easy and very inexpensive to make at home. 

How to Store Leftover Soup

Store leftovers in a glass container with a sealable lid. Keep in refrigerator for up to 7 days. Reheat in microwave.

This soup freezes well.