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Roasted Tomato Soup on a Sheet Pan

Roast the simple ingredients on a sheet pan and then transfer to a blender to puree for a delicious, healthy tomato soup
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Course: dinner, lunch
Cuisine: dariy free, gluten free, whole food
Keyword: Dr Stephanies Kitchen, healthy soup, tomato soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 110kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large sheet pan
  • 1 blender

Ingredients

  • 4 cups cherry tomatoes
  • 3 cloves of garlic
  • 1 white onion- roughly chopped
  • 2 carrots- peeled and chopped into coins
  • 1 cup vegetable broth or water
  • 1 tsp sea salt if you used water
  • 2/3 cup unsweetened coconut milk
  • 1/4 cup fresh basil (optional)

Instructions

  • Preheat the oven to 350 F.
  • Place tomatoes, garlic, onion and carrots on a sheet pan.
  • Roast for 30 minutes.
  • Add roasted veggies to a blender. Add broth or water, coconut milk, basil.
  • Puree until smooth.

Notes

Nutritional info is an estimate. I used MyFitnessPal to calculate the nutrition facts. 

Nutrition

Serving: 1bowl | Calories: 110kcal | Carbohydrates: 17.8g | Protein: 3g | Fat: 4g | Saturated Fat: 1.6g | Sodium: 790mg | Potassium: 560mg | Fiber: 4.3g | Sugar: 8.9g