When soup season arrives, there is nothing better than a classic bowl of tomato soup! This Sheet Pan Roasted Tomato Soup has all the nostalgia of your classic favorite soup but with a twist – grilled cheese croutons! Also, this soup is no-mess, vegan, and makes for great meal prep or leftovers. If you want more mess-free soup recipes, you’ll love Green Goddess Soup, Glowing Skin Soup, and classic Mama’s Minestrone Soup.
Why I Love This Recipe
- Flavorful: Roasting the tomatoes enhances the flavor in this tomato soup and takes it to the next level.
- Dairy-Free: Most tomato soup uses heavy cream, milk, and butter for creaminess. My recipe uses a bit of coconut cream instead for dairy-free creaminess.
- Grilled Cheese Croutons: Instead of the typical grilled cheese side, make these fun grilled cheese croutons for a soup topper!
- Kid-Friendly: This is a super kid-friendly dinner that everyone will love.
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Notes on Ingredients
- Olive oil: I love this olive oil but feel free to use any neutral oil like avocado, coconut, or macadamia.
- Onion: White, sweet, or yellow onions work.
- Coconut cream: Use canned, full-fat coconut cream.
- Sourdough bread: Used for the grilled cheese croutons. Feel free to use any kind of bread you prefer, including gluten-free or homemade bread!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Sheet Pan Roasted Tomato Soup?
- Preheat the oven to 375F.
- Prep a baking sheet with parchment paper.
- Chop the onion and mince the garlic.
- Add onion, garlic, all tomatoes, and thyme to the pan. Drizzle on olive oil then season.
- Roast the veggies.
- When the veggies are done, add them into a pot with the coconut cream and use an immersion blender to blend or pour the veggies into the blender and blend!
- Make your grilled cheese.
- Serve and enjoy! You can either dip the grilled cheese into the soup or cut them into grilled cheese “croutons” and sprinkle a few on top of each bowl.
- Step 1: First, preheat the oven, line a baking pan with parchment, and chop the onion and garlic.
- Step 2: Then, add the tomatoes, onion, garlic, and thyme to the pan. Roast for 45 minutes.
- Step 3: Add veggies to the pot with coconut cream and blend using an immersion blender.
- Step 4: Finally, make the grilled cheese. Serve the soup with grilled cheese on the side or chopped up on top.
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Commonly Asked Questions
A blender works great, but you can also use an immersion blender which is much cheaper and easier to store!
Yes! Soup makes amazing leftovers. It reheats well, lasts for at least a couple days in the fridge, and actually gets better over time as the flavors deepen. Another meal-prep friendly soup is Three Bean 20-Minute Chili.
I like using a big tomato for this recipe like Roma tomatoes or beefsteak tomatoes. You can also use cherry tomatoes (use extra of course) or tomatoes off the vine!
Fresh herbs always elevate and enhance the flavor in soup, but dried works fine too.
“Soup was fantastic. Really easy.”
– Christine
Extra Helpful Tips
- If you are using a blender to blend the veggies, be cautious of the heat of the veggies and make sure to have the lid of the blender on to avoid a mess.
- For cooking the grilled cheese, you can use a skillet. If you want melty cheese and are using dairy-free, put a lid on the pan to “steam” it.
- If you are making grilled cheese croutons, they are best when they are crispy and put right on top of the soup before serving to avoid the croutons getting mushy.
- Serve this soup with my Vegan Garlic Bread!
- Try my Debloat Detox Vegetable Soup next!
- Store leftovers in an airtight container for up to 4 days. To reheat, use a microwave or pour into a pot and heat on the stovetop. The grilled cheese is best when made and served fresh.
If you tried this Sheet Pan Roasted Tomato Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Sheet Pan Roasted Tomato Soup (with grilled cheese croutons!)
Equipment
Ingredients
- 10 tomatoes large
- 1 head garlic
- 1 yellow onion
- 1 pint cherry tomatoes
- 5 sprigs thyme
- 1 tablespoon olive oil
- ½ cup coconut cream
- salt and pepper
Grilled Cheese
- 2 slices bread any kind
- cheese I use vegan cheddar
Instructions
- Preheat the oven to 375 degrees F.
- Prep a baking sheet with parchment paper.
- Peel onion and cut onion into quarters, and cut head of garlic in half.
- Add onion, garlic, all tomatoes, and thyme to the pan. Drizzle on olive oil then season with salt and pepper.
- Roast for 45 minutes.
- When the vegetables are done, add them into a pot with the coconut cream and use an immersion blender to blend or pour the veggies into the blender and blend!
- Make a grilled cheese by adding cheese to the sourdough bread. Heat a pan to medium heat then spray olive oil into the pan. Cook the grilled cheese on both sides for 3 minutes per side or until golden brown on each side. You can always cover the pan with a lid to steam it and melt the cheese if it’s not melting.
- Either dip the grilled cheese into the soup or cut them into grilled cheese "croutons".
- Serve and enjoy!
Notes
-
- If you are using a blender to blend the veggies, be cautious of the heat of the veggies and make sure to have the lid of the blender on to avoid a mess. For cooking the grilled cheese, you can use a skillet. If you want melty cheese and are using dairy-free, put a lid on the pan to “steam” it. If you are making grilled cheese croutons, they are best when they are crispy and put right on top of the soup before serving to avoid the croutons getting mushy.
kelly says
SO good and hands off! i love that kind of recipe.
Christine m says
Soup was fantastic. Really easy. Next time I’ll remove the thyme from the stem before roasting. They didn’t blend well with the immersion blender.
judy says
How do you add the roasted garlic?Thank you.
Taylor says
Hi! Taylor from team HealthyGirl here!
You can cut the whole clove in half and put it straight on to the baking sheet. When it comes out you will be able to squeeze the clove to get the garlic out.
Connie says
Do you squeeze the garlic out of it’s papery shell before blending?
Taylor From HealthyGirl Kitchen says
yes
Aynsley Joyce says
Hi!
Love this recipe! I was just wondering, I plan on making this for my partner and he’s allergic to coconut. Could I substitute the coconut cream for cottage cheese?
Thanks 🙂
Taylor From HealthyGirl Kitchen says
Hi! I am vegan so I have not tried that substitute. Possibly a dairy free unflavored yogurt?
Jordan Stacy says
This soup is so easy and the grilled cheese croutons are a hit with my family! Love that this recipe is dairy-free.
Lynda Stone says
I’m not familiar with coconut cream. Where is it found in the grocery store? Thank you Lynda.
Jordan Stacy says
Hi Linda! Jordan from the HealthyGirl team here. Coconut cream (aka canned full-fat coconut milk) will be in the canned section in the Asian/International food aisle or the Baking aisle. Hope this helps!
Jordan Stacy says
This soup is incredible!!! Mess free and super easy.
Katharine J Griffith says
Can you freeze any soup leftovers?
Jordan Stacy says
Hi Katharine! Jordan from the HealthyGirl team here. You can freeze this soup for up to 2 months in a freezer-safe container.