Sheet Pan Roasted Tomato Soup Food

SHEET PAN ROASTED TOMATO SOUP

Steps:

• Arrange oven racks in top and bottom thirds of oven. Preheat to 425°F (220°C). Line 2 large baking sheets with parchment paper.
• Cut tomatoes in half and place on a baking sheet (if they don't fit, move some to the second sheet). Drizzle with half of the oil. Sprinkle with rosemary, salt and pepper.
• Slice onions thinly. Place onions on another baking sheet; add garlic cloves and thyme sprigs. Drizzle with remaining oil; toss to mix and spread out in a single layer. Place on the bottom rack.
• Roast, without stirring, until tomatoes start to burst and onions are softened, about 1 hour. Switch racks halfway through roasting.
• Scrape tomatoes (including any pan juices) and onions into a large Dutch oven; squeeze in garlic from papery skins. Using your fingers, crumble in roasted thyme leaves (discard stems). Add broth and basil. Bring to a boil, then reduce heat to medium; partially cover and simmer for 15 minutes.
• Working in batches, purée in a blender until smooth. Ladle into bowls and swirl in yogurt, herbs and olive oil, if using. Soup will keep well, covered and refrigerated, for up to five days or portion and freeze for up to three months.

SHEET-PAN TOMATO SOUP

Steps:

• Preheat oven to 400°F.
• Spread tomatoes, onion and garlic in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast until the tomatoes burst and the onion is very soft, 20 to 25 minutes.
• Carefully transfer the tomatoes, onions and garlic to a blender. Add sugar to taste, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend, scraping down the sides as necessary, until very smooth, 1 to 2 minutes. (Use caution when pureeing hot liquids.) Garnish with more fresh thyme, if desired.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST

Steps:

• For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
• Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
• Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
• For the toast: Preheat the broiler on high.
• Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.

SHEET PAN ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400F.
• Roast ingredients: on a large sheet pan arrange halved or quartered tomatoes, sliced onions, and whole garlic cloves. Evenly drizzle with oil, a pinch of salt, and bake for 30-35 minutes or until the tomatoes are properly roasted and soft.
• Blend: in a high-powered blender or food processor, add all of the roasted ingredients with garlic powder and 1/4 teaspoon of salt. Blend for 30 seconds or until the consistency is creamy and smooth.
• Serve: Top the soup with fresh chopped basil and cracked black pepper. Serve and enjoy!