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Sheet Pan Roasted Tomato Soup

Sheet Pan Roasted Tomato Soup

This recipe brings back so many memories and reminds me of cozy fall days. Nothing beats the comfort of roasted tomato soup with a golden, crispy grilled cheese. It’s warm, creamy, and so yummy. Everything roasts together on one sheet pan, so it’s super easy to make and even easier to clean up.

 

Serves: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

  • INGREDIENTS

    Tomato Soup:

    5 Roma tomatoes, halved 

    30 oz (about 4 cups)  Sugar bombs cherry tomatoes

    2 Carrots, peeled and roughly chopped 

    1 Yellow onion, peeled and chopped 

    1 Small head of garlic or 5 Garlic cloves 

    Olive oil

    A few sprigs of fresh thyme

    Italian seasoning

    Salt

    Pepper

    2 cups Vegetable or chicken broth 

    ⅓ cup Cream

    ¼  cup Grated parmesan

    Fresh basil 

     

    Grilled Cheese:

    Sourdough bread

    Butter

    Shredded mozzarella

    White cheddar slices 

  • INSTRUCTIONS

    Tomato Soup:

    1. Add the tomatoes, carrots, onion, thyme, and garlic to a sheet pan. If using a whole head of garlic, slice the top off, drizzle with olive oil, and wrap it in foil before adding it to the pan
    2. Drizzle everything with olive oil, Italian seasoning, salt, and pepper. Roast at 375°F for 45 minutes, until soft and caramelized
    3. Transfer the roasted veggies to a blender, squeeze in the roasted garlic, and blend until smooth. Add the hot broth, then mix in the cream, parmesan, and 2 tbsp chopped basil. Taste and adjust seasoning as needed

     

    Grilled Cheese:

    1.  Butter the outside of two sourdough slices, fill with mozzarella and white cheddar, and place on a sheet pan. Top with another sheet pan to keep it flat and bake for 7–8 minutes, until golden and melty

     

    Assemble:

    1. Pour the soup into bowls, top with basil and cracked pepper, and enjoy with that warm, crispy grilled cheese on the side

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