This baked tomato feta sheet pan soup is comically easy. But somehow, possibly the most delicious soup I’ve had in a while. It is absolutely the best tomato soup I have ever had, and you literally don’t have to do anything. Roast tomatoes, garlic, shallots and feta on a sheet pan, scoop it all into a blender and blend. That’s it, that’s the whole recipe. 6 ingredients, plus salt and pepper is all you need. This soup is of course vegetarian, but also gluten-free and like knock your socks off yummy. I highly recommend serving with grilled cheese for dipping!
What You Need For This Vegetarian Cheesy Tomato Soup:
- Cherry or Grape Tomatoes: I used a variety of colors, just because the soup turns a beautiful color!
- Shallots: Two large ones.
- Garlic: Lots of garlic, 10 cloves to be exact.
- Feta Cheese: A block of it, so it can just be baked with the veggies.
- Olive Oil, Salt, Pepper: For seasoning.
- Vegetable Broth: Homemade or store bought.
Summer is coming and it is the best season to use up those tomatoes. So, why not make the best tomato feta sheet pan soup of all time! This makes the perfect dinner for when you want something hearty, but low effort. You literally don’t even have to put it on the stove top. It is kid and adult approved, which I love. I’m not sure a better tomato soup exists, this one will ruin you for all other tomato soups. You will never want to dip your grilled cheese into another soup again!
Why Should You Make This Sheet Pan Soup?
- 6 ingredients+ the easiest recipe of all time=amazing.
- This soup is going to be on repeat in my house all summer.
- It is outrageously delicious!
- Perfect for grilled cheese dipping.
- Adult and kid approved!
The Best Tomato Feta Sheet Pan Soup
Ingredients
- 24 Ounces Grape or cherry tomatoes
- 2 large Shallots
- 10 Cloves of Garlic
- 1/4 Cup Olive oil
- a pinch of Salt, pepper and red pepper flakes
- 8 ounces Feta cheese
- 2 Cups Vegetable broth
- 1-2 teaspoons Honey(optional)
- Grilled cheese for serving(optional)
Instructions
- Preheat the oven to 400 degrees(F).
- Pour the tomatoes, shallots and garlic onto a large sheet pan.
- Drizzle with the olive oil, and then sprinkle with a pinch of salt and pepper over the top. Toss to coat everything, then spread out evenly, make a spot in the center for the cheese.
- Place the block of feta in the center of the tomatoes on the sheet pan. I like to turn it over a few times to get some olive oil on it.
- Bake for 40-45 minutes, or until the tomatoes have burst and have browned on the outside.
- Scoop everything from the sheet pan into a blender. Add the broth, and the honey if using. Blend on high until the soup is completely smooth.
- Taste and adjust seasonings. Serve with grilled cheese if desired.
This was insanely delicious! And super easy.
I made this the other night for more family and now my (picky eater) daughter asks for it every day.