Sheet-Pan Tomato Soup

Name: Sheet-Pan Tomato Soup
Total time: 35 min
Ingredients: 4 pints cherry tomatoes; 1 medium onion, chopped; 6 cloves garlic, peeled; ¼ cup extra-virgin olive oil; ¾ teaspoon salt, divided; ½ teaspoon pepper, divided; 1-2 teaspoons granulated sugar; 1 teaspoon chopped fresh thyme or ½ teaspoon dried, plus more for garnish

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Total: 35 minutes

Author : Breana Lai Killeen, M.P.H., RD

Ingredients

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4 pints cherry tomatoes1 medium onion, chopped6 cloves garlic, peeled¼ cup extra-virgin olive oil¾ teaspoon salt, divided½ teaspoon pepper, divided1-2 teaspoons granulated sugar1 teaspoon chopped fresh thyme or ½ teaspoon dried, plus more for garnish

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Instructions

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Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.