Sliky, Creamy Fresh Tomato Roasted Soup

Can't get any easier than a creamy sheet pan soup! You are two steps away from enjoying a from-scratch creamy roasted tomato soup made using charred fresh tomatoes, carrots, and onions baked together then transferred to a blender with fresh basil and cream. It's hands off comfort food at its best.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings cups

Author Melissa Erdelac

Ingredients

16 roma tomatoes halved and seeds scooped out*
2 sweet onions quartered
2 large, whole carrots peeled
4 whole garlic cloves peeled
3 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon kosher salt
¼ teaspoon ground pepper
2 cups water
1 cup half and half
¼ cup fresh basil leaves
optional grated fresh parmesan for serving

Instructions

Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.
16 roma tomatoes, 2 sweet onions, 2 large, whole carrots, 4 whole garlic cloves
In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven. Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.
3 tablespoons olive oil, 1 tablespoon brown sugar, 1 teaspoon kosher salt, ¼ teaspoon ground pepper
Scrape all the veggies and pan drippings into a sauce pan. Add the water, half and half, and basil. Use an immersion blender to puree everything in the pot and heat gently over low heat. If you don't have an immersion blender, transfer ingredients to a blender and process until smooth. Serve with grated fresh parmesan and fresh cracked pepper.
2 cups water, 1 cup half and half, ¼ cup fresh basil leaves

Notes

*To easily scoop out the seeds, I cut the tomato in half and take a spoon to scrape everything out. You will be left with just the outer shell of the tomato, with all the flesh inside removed.

Nutrition