Sheet Pan Tomato Soup with Beyond Meatballs

AuthorHealthy Chef
DifficultyAdvanced

Serves 2-4 people of Cruelty-free, Buddhist-friendly 100% plant-based, non-GMO, and sustainable Sheet Pan Tomato Soup with Beyond Meatballs. No Comprise required. Just for you, for the planet, and for the taste of delicious and nutritious beyond meat. It is also free from cholesterol, added hormones, or antibiotics. Eat what you love.

Yields1 Serving
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins
INGREDIENTS
 6 Beyond Meatballs
 1 small onion, roughly chopped
 6 Roma tomatoes, cut into sixths
 2 carrots, roughly chopped
 1 head garlic
 1/2 tsp dry thyme
 1/2 tsp salt + more to taste
 3 Tbsp olive oil
 1 cup vegetable broth, warmed
 ½ cup canned coconut milk
 Pepper to taste
 Optional: Fresh Basil and balsamic glaze to garnish
Optional: Fresh Basil and balsamic glaze to garnish
1

Pre-heat oven to 400 degrees.

2

Place the onions, carrots, and tomatoes in a baking dish and toss together with 3 tbsp olive oil, thyme, and ½ tsp of salt.

3

Chop the top quarter off the head of garlic. Drizzle with olive oil, season with a pinch of salt and wrap in foil. Place the garlic foil pack in the middle of the baking dish with the vegetable. Roast for 1 hour.

4

Pull the vegetables out of the oven and move to the side of the pan to make room for the meatballs. Place the meatballs in the baking dish, season with salt and pepper, and cook for an additional 10 minutes.

5

Add all the tomatoes, carrots and onions to the blender or food processor. Remove the garlic from the foil and squeeze the roasted garlic into the blender making sure that none of the peel comes with it. Add the vegetable broth and coconut milk and Blend until smooth. Season with salt and pepper to taste.

Category

Ingredients

INGREDIENTS
 6 Beyond Meatballs
 1 small onion, roughly chopped
 6 Roma tomatoes, cut into sixths
 2 carrots, roughly chopped
 1 head garlic
 1/2 tsp dry thyme
 1/2 tsp salt + more to taste
 3 Tbsp olive oil
 1 cup vegetable broth, warmed
 ½ cup canned coconut milk
 Pepper to taste
 Optional: Fresh Basil and balsamic glaze to garnish

Directions

Optional: Fresh Basil and balsamic glaze to garnish
1

Pre-heat oven to 400 degrees.

2

Place the onions, carrots, and tomatoes in a baking dish and toss together with 3 tbsp olive oil, thyme, and ½ tsp of salt.

3

Chop the top quarter off the head of garlic. Drizzle with olive oil, season with a pinch of salt and wrap in foil. Place the garlic foil pack in the middle of the baking dish with the vegetable. Roast for 1 hour.

4

Pull the vegetables out of the oven and move to the side of the pan to make room for the meatballs. Place the meatballs in the baking dish, season with salt and pepper, and cook for an additional 10 minutes.

5

Add all the tomatoes, carrots and onions to the blender or food processor. Remove the garlic from the foil and squeeze the roasted garlic into the blender making sure that none of the peel comes with it. Add the vegetable broth and coconut milk and Blend until smooth. Season with salt and pepper to taste.

Sheet Pan Tomato Soup with Beyond Meatballs