Sheet-Pan Tomato Soup

I made this as part of my meal prep this week. The proportion of tomatoes, onions, and garlic is perfect. I used a cuisinart food chopper to puree the ingredients after roasting per directions. Absolutely delicious with flavor that surpasses any canned tomato soup, and so much healthier! The texture adds to the appeal, in my opinion, some of the seeds and tiny bits of onion and garlic remain and add a rustic feel. If you are looking for a fall soup to serve with artisan sourdough grilled cheese sandwiches, this is it. Log cabin and quilts optional :-)

This is a simple recipe to follow and a quick way to get a bowl of tomato soup when you're in the mood for it! But I do agree with one reviewer who said the seeds don't blend up easily...if I make this again, I will likely use organic Roma tomatoes, steamed, peeled and seeded, for a smoother texture. I also used a roasted carrot instead of adding processed sugar, for a healthier option.

I loved it. Simple to prepare. Roasting the veggies gave the soup rich flavor and great body without having to have cream or flour. I’ll make this one again.

The flavor was good, but regardless of how long I blended it, the skins and seeds of the tomatoes would not break down (and I have a new high-speed Ninja blender). Could not get a smooth texture.