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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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F (220°C) and prepare a large rimmed sheet pan.
  2. 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.
  3. Add the garlic cloves, drizzle the vegetables generously with olive oil, and season with salt, black pepper, oregano, and optional red pepper flakes.
  4. Toss gently until everything is evenly coated, then spread the vegetables into a single layer.
  5. Roast for 35–40 minutes, until the tomatoes are soft and juicy and the onions have browned, caramelized edges.
  6. Carefully transfer the roasted tomatoes, onion, garlic, and all juices from the sheet pan to a blender. Add the broth and fresh basil.
  7. Blend until completely smooth, working in batches if necessary and using caution with the hot ingredients.
  8. Pour the blended soup into a large saucepan over medium-low heat. Stir in tomato paste if desired for a stronger tomato flavor.
  9. Stir in the heavy cream and gently heat until warmed through. Avoid bringing the soup to a vigorous boil after adding the cream.
  10. 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

Find it online: https://thefamilycooking.com/sheet-pan-tomato-soup-recipe/