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Sheet Pan Tomato Soup
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Sheet Pan Tomato Soup

This Sheet Pan Tomato Soup has all the nostalgia of your classic favorite but with a twist - grilled cheese croutons!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5

Ingredients

  • 10 large tomatoes
  • 1 head garlic
  • 1 yellow onion
  • 1 pint cherry tomatoes
  • 5 sprigs thyme
  • 1 tbsp olive oil
  • 1/2 cup coconut cream
  • salt and pepper

Grilled Cheese

  • 2 slices bread of choice
  • 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 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 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!