Roasted Tomato Soup

Cold weather has arrived and this one sheet pan soup recipe will be keeping you warm during the winter months.




  • 12 roma tomatoes, washed and halved
  • 1 red bell pepper, halved
  • 1 zucchini, quartered
  • 1 yellow onion, diced
  • salt and pepper
  • 1 tbsp olive oil
  • 2 cups  water
  • 1 tsp roasted chilli paste
  • Optional: Nutritional Yeast


  1. Prep and cut all the vegetables
  2. On a parchment lined baking sheet, place all the vegetables
  3. Add olive oil and sprinkle salt and pepper
  4. Bake in oven for 20 minutes at 400F
  5. When roasted, add the vegetables to a saucepan
  6. Add two cups of water and let simmer for 15 minutes
  7. After 15 minutes, blend the soup until smooth
  8. Serve topped with nutritional yeast or cheese



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