Sheet Pan Tomato Soup (whole 30, paleo, keto)

Whole 30, paleo, and keto! Most of the work is done in the oven – veggies get roasty and delicious before being blended together with veggie stock and olive oil! It’s a fall dream.


  • 10 tomatoes (we use on the vine), sliced in half
  • 5 cloves of garlic, left in their paper
  • 1 onion, quartered
  • 1 carrot, peeled and diced
  • 2 tablespoons olive oil
  • 1 1/2 cups veggie stock


  1. Preheat your oven to 375 degrees
  2. Add your tomatoes, garlic, onion, and carrot to a parchment paper lined sheet pan
  3. Drizzle with olive oil and season with salt and pepper
  4. Roast for 1 hour
  5. Add the roasted veggies to your blender with your veggie stock and olive oil
  6. Blend until smooth and season to taste with salt and pepper