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

Cook Time 45

Total Time 1

Servings

Calories 214kcal

Cost $16

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!

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, 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.