Why You’ll Love This Recipe

I love this recipe because roasting does most of the work for me. Instead of standing over a pot for a long time, I arrange the vegetables on a sheet pan, season them, and let the oven concentrate their natural sweetness.

I also like how easy it is to adjust the finished soup. I can make it creamy, leave out the dairy for a lighter version, add red pepper flakes for heat, or roast extra vegetables alongside the tomatoes. It is a simple recipe I can make for lunch, dinner, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe Roma or plum tomatoes
Yellow onion
Garlic cloves
Extra-virgin olive oil
Salt
Freshly ground black pepper
Dried oregano
Red pepper flakes, optional
Vegetable broth or chicken broth
Fresh basil leaves
Heavy cream
Tomato paste, optional
Grated Parmesan cheese, optional for serving

Directions

I preheat my oven to 425°F (220°C) and prepare a large rimmed sheet pan.
I cut the tomatoes in half or into large chunks and place them on the sheet pan. I roughly chop the onion and add it alongside the tomatoes.
I add the garlic cloves to the pan, then drizzle everything generously with olive oil. I season the vegetables with salt, black pepper, oregano, and red pepper flakes when I want a little heat.
I toss everything gently until the vegetables are evenly coated, then spread them into a single layer.
I roast the vegetables for about 35–40 minutes. I know they’re ready when the tomatoes are soft and juicy and the onions have developed browned, caramelized edges.
I carefully transfer the roasted tomatoes, onions, garlic, and all the flavorful juices from the sheet pan to a blender. I add the broth and fresh basil.
I blend everything until completely smooth. I work in batches if necessary and take extra care when blending the hot ingredients.
I pour the blended soup into a large saucepan over medium-low heat. If I want a stronger tomato flavor, I stir in a little tomato paste.
I stir in the heavy cream and gently heat the soup until warmed through. I avoid bringing it to a vigorous boil after adding the cream.
I taste my soup and adjust the salt, pepper, or broth as needed. I serve it warm with fresh basil, Parmesan, crusty bread, or grilled cheese.

Servings and Timing

I usually get about 4–6 servings from one batch, depending on whether I serve the soup as a starter or main dish.

Prep time: 10 minutes
Roasting time: 35–40 minutes
Additional cooking and blending time: 10 minutes
Total time: about 55–60 minutes
Servings: 4–6

Variations

For a dairy-free version, I leave out the heavy cream or replace it with unsweetened coconut milk or a dairy-free cooking cream. I can also simply add a little more broth for a lighter consistency.

When I want a spicy tomato soup, I increase the red pepper flakes or add a small fresh chili to the sheet pan before roasting.

For extra vegetables, I roast red bell pepper or carrots alongside my tomatoes. The carrots add natural sweetness, while roasted red pepper gives the soup another layer of smoky flavor.

When I want an especially creamy soup, I add a little more heavy cream after blending. I can also stir in grated Parmesan for extra richness and savory flavor.

For a roasted tomato and basil soup, I increase the amount of fresh basil and add some of it only after blending so I keep more of its fresh flavor.

Storage/Reheating

I let leftover tomato soup cool before transferring it to an airtight container. I keep it refrigerated and use it within 3–4 days.

To reheat it, I pour the soup into a saucepan and warm it gently over medium-low heat, stirring occasionally. If it has thickened in the refrigerator, I add a splash of broth or water until I get the consistency I prefer.

I can also freeze the soup for up to 3 months. When I’m specifically preparing it for the freezer, I prefer freezing it before adding the heavy cream. I thaw it in the refrigerator overnight, reheat it gently, and stir in the cream shortly before serving.

FAQs

What tomatoes are best for Sheet Pan Tomato Soup?

I prefer Roma or plum tomatoes because they’re flavorful and have plenty of flesh without being excessively watery. When tomatoes are in season, I can also use ripe vine tomatoes, cherry tomatoes, or a combination of varieties.

Do I need to peel the tomatoes before roasting?

No, I usually leave the skins on. Roasting softens them considerably, and a high-powered blender makes the finished soup smooth. If I want an exceptionally silky texture, I can strain the soup after blending.

Why should I roast the tomatoes for tomato soup?

I roast the tomatoes because high oven heat concentrates their flavor and encourages caramelization. I find that this gives my soup a deeper, slightly sweeter flavor than simply simmering raw tomatoes in broth.

Can I make Sheet Pan Tomato Soup without a blender?

Yes. I can use an immersion blender after transferring the roasted vegetables and broth to a large pot. The soup may be slightly more textured, but I can continue blending until it reaches the consistency I like.

What should I serve with Sheet Pan Tomato Soup?

I love pairing this soup with a crispy grilled cheese sandwich. I also serve it with garlic bread, toasted sourdough, croutons, a simple green salad, or a sprinkle of Parmesan for an easy meal.

Conclusion

Sheet Pan Tomato Soup is a recipe I return to whenever I want something warm and comforting without spending a lot of time at the stove. Roasting the tomatoes, onions, and garlic gives me deep flavor with minimal effort, while fresh basil and cream turn the roasted vegetables into a smooth, satisfying soup.

Sheet Pan Tomato Soup Recipe

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A rich and comforting tomato soup made by roasting tomatoes, onion, and garlic until caramelized, then blending them with broth, fresh basil, and cream for a smooth, velvety finish.

Author: Laura
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Category: Soup
Method: Roasting
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C) and prepare a large rimmed sheet pan.
Cut the tomatoes in half or into large chunks and place them on the sheet pan. Roughly chop the onion and add it alongside the tomatoes.
Add the garlic cloves, drizzle the vegetables generously with olive oil, and season with salt, black pepper, oregano, and optional red pepper flakes.
Toss gently until everything is evenly coated, then spread the vegetables into a single layer.
Roast for 35–40 minutes, until the tomatoes are soft and juicy and the onions have browned, caramelized edges.
Carefully transfer the roasted tomatoes, onion, garlic, and all juices from the sheet pan to a blender. Add the broth and fresh basil.
Blend until completely smooth, working in batches if necessary and using caution with the hot ingredients.
Pour the blended soup into a large saucepan over medium-low heat. Stir in tomato paste if desired for a stronger tomato flavor.
Stir in the heavy cream and gently heat until warmed through. Avoid bringing the soup to a vigorous boil after adding the cream.
Taste and adjust the salt, black pepper, or broth as needed. Serve warm with fresh basil, Parmesan, crusty bread, or grilled cheese.

Notes

For a dairy-free version, omit the heavy cream or replace it with unsweetened coconut milk or dairy-free cooking cream.
For extra heat, increase the red pepper flakes or roast a small fresh chili with the vegetables.
Red bell pepper or carrots can be roasted with the tomatoes for additional flavor and natural sweetness.
For an especially creamy soup, add additional heavy cream or stir in grated Parmesan after blending.
For more pronounced basil flavor, increase the fresh basil and reserve some to stir into the soup after blending.
For an exceptionally smooth soup, strain it after blending.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently over medium-low heat, adding a splash of broth or water if the soup has thickened.
Freeze for up to 3 months. For best results, freeze before adding the heavy cream, then add the cream after thawing and reheating.

Nutrition

Serving Size: 1 bowl
Calories: 260 kcal
Sugar: 10 g
Sodium: 620 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 35 mg