Cherry Tomato and Leek Sheet Pan Soup with Garlic Bread
- Total Time: 40 minutes
- Yield: 2 servings (or 4 servings, as an appetizer) 1x
This soup is about as simple to make as it gets. We’re tossing veggies in the oven, letting them do their thing, blending them up, and voila! Because there are so few ingredients, this recipe is all about using good quality produce. Choose sweet and ripe cherry tomatoes and brightly colored, sturdy leeks as these are the basis for all the flavor. (It’s almost farmer’s market season, which is a great place to find delicious, local produce at a reasonable price.) And if you’re up for a little extra work, I include a quick and easy garlic bread recipe below. It’s absolutely perfect for dunking in the soup (or devouring as soon as it comes out of the oven ?) and rounds out the meal beautifully.
For the Soup:
- 8 cups cherry tomatoes (about 4 pints)
- 3 leeks, rinsed thoroughly and thinly sliced
- 4 cloves garlic, peeled but whole
- 1 1/2 tsp salt, plus more to taste
- 1/2 tsp pepper, plus more to taste
- Optional: 1/2 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
- 1 cup vegetable broth, plus more if needed (Alternatively, use plant milk for a richer, creamier version.)
For the Garlic Bread:
- 1/2 loaf of bread (I use a Ciabatta from Trader Joe’s or a half baguette)
- 1/2 cup butter, melted and cooled (I use Miyokos vegan butter)
- 2 tbsp extra virgin olive oil
- 1/4 cup flat-leaf parsley, minced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
For the Soup:
- Preheat the oven to 425F. Line 2-3 sheet pans with parchment paper.
- In a large bowl, toss together the whole cherry tomatoes, sliced leeks, garlic cloves, salt, pepper, red pepper flakes (if using), and ¼ cup olive oil. Spread the vegetables evenly among prepared sheet pans. Place in the oven and cook for 25-35 minutes, until the leeks are caramelized and softened and the cherry tomatoes have begun to burst and brown. Remove from the oven and allow to cool slightly.
- Place the contents of the sheet pans into a high-speed blender. (Scrape every last bit of juice and browning from the sheet pan. It is the best way to add the roasty, caramelized depth of flavor you built in the oven. No juice left behind!) Alternatively, place the contents of the sheet pan into a large pot set over the stove top and blend with an immersion blender.
- Blend on high speed until completely smooth. Pour in about 1 cup vegetable broth (or milk) and blend again. The amount of liquid needed will depend on how juicy your tomatoes were, so continue adding liquid until your desired consistency is reached. Taste and adjust by adding more salt and pepper if needed. Serve immediately with a side of warm garlic bread.
For the Garlic Bread:
- Preheat the oven to 425F and line a sheet pan with parchment paper. (If you are making this with the Tomato-Leek Soup, prepare the garlic bread while the tomatoes and leek are roasting and pop it in the oven once you remove the soup veggies.) Slice bread in half lengthwise and place on the prepared sheet pan.
- In a medium bowl, thoroughly combine the melted and cooled butter, olive oil, parsley, garlic, salt, and pepper. Use a brush or spoon to generously coat both bread halves with the garlic butter mixture. Place in the oven and bake for 15 minutes until lightly browned and extremely fragrant. Remove from the oven, let cool slightly, then slice into strips and serve.