Name: Sheet Pan Tomato Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: Nonstick cooking spray, for the baking sheet; 2 pounds Roma tomatoes, quartered; 1 red bell pepper, cut into large strips; 4 cloves garlic; 1 large red onion, quartered; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 teaspoon freshly ground black pepper; 1 tablespoon kosher salt; 1 cup chicken stock, heated until hot; 1/4 cup heavy cream, heated until hot; Olive oil and fresh basil, for garnish

Directions

Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Combine the tomatoes, bell pepper, garlic, onions, thyme and rosemary on the prepared baking sheet. Sprinkle with the pepper and 2 teaspoons salt. Place in the oven and bake until the tomatoes are soft, the garlic is golden brown and the bell pepper is cooked through, 30 to 35 minutes.
Remove and discard the woody stems of the thyme and rosemary, if necessary. Transfer the hot roasted vegetables from the baking sheet to a blender. Cover and remove the center of the blender top to allow steam to escape. Add the chicken stock and blend until the soup is smooth. Add the heavy cream and process until thickened. Season with the additional teaspoon salt if needed. Transfer the soup to a large saucepan and simmer until ready to serve. Divide the soup among serving bowls. Drizzle with olive oil and top with fresh basil.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Sheet Pan Tomato Soup

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