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.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 3 servings 1x
Ingredients
- 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
Instructions
- Preheat your oven to 375 degrees
- Add your tomatoes, garlic, onion, and carrot to a parchment paper lined sheet pan
- Drizzle with olive oil and season with salt and pepper
- Roast for 1 hour
- Add the roasted veggies to your blender with your veggie stock and olive oil
- Blend until smooth and season to taste with salt and pepper
Nutrition
- Serving Size: 1 little less than 2 cups
- Calories: 235
- Sugar: 3 g
- Sodium: 207 mg
- Fat: 12 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg