4 Ingredient Sheet Pan Tomato Soup
This cozy soup is perfect for those chilly days when you just want something warm to eat without a lot of effort. With only 4 simple ingredients you have a delicious soup in no time.
Ingredients
- 2 lb (907 g) tomatoes, we used Campari, can also use other varieties of fresh tomatoes
- 1 medium (200 g) yellow onion
- 1/3 cup (79 ml) pesto
- 1 1/2 cups (355 ml) chicken stock
Instructions
- Preheat the oven to 425°F (218°C). Grease a large baking sheet with non-stick cooking spray. You can also use a large casserole dish instead of a sheet pan.
- Add tomatoes and onions to the prepared baking sheet. Place into oven and roast for about 30-35 minutes or until tomatoes and onions are tender and soft.
- Let vegetables cool slightly then transfer to a large blender, making sure to include any juices released by the tomatoes and onions. Add pesto and chicken stock. Blend on high speed until completely smooth. Be careful as the mixture could still be hot. The soup will be quite thick. You can add more stock as needed to achieve desired consistency. (I will sometimes add about 1/2 cup or more depending on who I am serving it to).
- Transfer soup to pot and reheat over medium heat until warmed through. You can also reheat soup in individual portions in the microwave (using a microwave-safe bowl). Taste and add salt and pepper if needed.
Notes
- If you are on a low carb diet and looking to reduce the carb count even more, you can add more stock to the soup and you can use a tomato type that has less sugar.
- The recipe yields approximately 5 cups, which is enough to serve 6-8 people.
- Nutrition estimate assumes 8 servings.
Serving: 1bowl, Calories: 66kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 200mg, Fiber: 2g, Sugar: 4g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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