Easy Sheet Pan Tomato Soup Recipe | Quick, Creamy & Flavorful
Sheet Pan Tomato Soup is a simple, flavorful way to enjoy a classic comfort dish with minimal cleanup. Roasting tomatoes, garlic, and onions on a single sheet pan intensifies their natural sweetness and adds depth to the soup. Blended until smooth and finished with fresh herbs and a touch of cream, this soup is rich, comforting, and full of flavor. Perfect for a cozy lunch or dinner, it pairs wonderfully with grilled cheese sandwiches or crusty bread. Quick to prepare and easy to customize, this recipe brings restaurant-quality taste to your home kitchen with minimal effort.
Ingredients Of Sheet Pan Tomato Soup Recipe
For ingredients measurement check recipe card and follow the instructions.
Why You Will Love This Sheet Pan Tomato Soup Recipe
You’ll love this Sheet Pan Tomato Soup for its roasted, rich flavor and creamy texture with minimal effort. Using a sheet pan reduces cleanup and enhances sweetness naturally. Quick to make, comforting, and versatile, it pairs perfectly with bread or sandwiches, and can be customized with herbs or spices to suit your taste while delivering a hearty, satisfying meal.
Preparation Process Of Sheet Pan Tomato Soup Recipe
Toss quartered tomatoes, onion, and garlic with olive oil, salt, and pepper on a sheet pan. Roast at 425°F for 25–30 minutes until caramelized. Transfer to a blender with vegetable broth and puree until smooth. Return to a pot, heat gently, stir in cream, basil, and optional red pepper flakes, adjust seasoning, and serve warm.
Step By Step Instructions
Preheat the Oven
Preheat oven to 425°F. Line a sheet pan with parchment for easy cleanup and even roasting of vegetables.
Prepare Vegetables
Quarter tomatoes and onion, peel garlic cloves, and place them on the sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper.
Roast the Vegetables
Roast vegetables in the preheated oven for 25–30 minutes, stirring halfway, until tomatoes are caramelized and slightly charred for deep flavor.
Blend the Soup
Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth, ensuring a creamy, lump-free texture.
Heat and Season
Pour blended soup into a pot over medium heat. Stir in cream, chopped basil, and optional red pepper flakes. Adjust salt and pepper as needed.
Serve Warm
Ladle the soup into bowls and garnish with fresh basil or a drizzle of cream. Serve immediately with your favorite bread or sandwich.
How to Serve?
- Serve with grilled cheese sandwiches
- Top with fresh basil or parsley
- Drizzle with cream or olive oil
- Pair with crusty sourdough bread
- Add croutons for extra texture
Tips & Variations
Use cherry tomatoes for sweeter flavor.
Blend in roasted carrots for extra sweetness.
Use coconut milk instead of cream for dairy-free.
Add roasted red peppers for smokiness.
Sprinkle parmesan on top for richness.
Add a pinch of smoked paprika for depth.
Nutrition
- Calories: 180
- Protein: 3g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 12g
- Sodium: 480mg
Recipe Card
Sheet Pan Tomato Soup Recipe
Course: Soups4 people
servings10
minutes30
minutes180
kcalSheet Pan Tomato Soup is a quick and easy way to enjoy a classic, comforting soup with minimal effort. Roasting tomatoes, onion, and garlic intensifies natural flavors, creating a rich, sweet base. Blended with vegetable broth and finished with cream and fresh basil, this soup is smooth, flavorful, and perfect for lunch or dinner. Pair it with grilled cheese or crusty bread for a satisfying meal. Quick to make, easy to clean up, and highly customizable with herbs or spices, this sheet pan method brings delicious, restaurant-quality tomato soup to your home kitchen effortlessly.
Ingredients
Roma tomatoes 2 pounds
Red onion 1 medium, quartered
Garlic cloves 6
Olive oil 2 tablespoons
Salt 1 teaspoon
Black pepper ½ teaspoon
Vegetable broth 3 cups
Heavy cream ¼ cup
Fresh basil leaves ¼ cup
Red pepper flakes ¼ teaspoon (optional)
Directions
- Preheat the Oven
- Preheat oven to 425°F. Line a sheet pan with parchment for easy cleanup and even roasting of vegetables.
- Prepare Vegetables
- Quarter tomatoes and onion, peel garlic cloves, and place them on the sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper.
- Roast the Vegetables
- Roast vegetables in the preheated oven for 25–30 minutes, stirring halfway, until tomatoes are caramelized and slightly charred for deep flavor.
- Blend the Soup
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth, ensuring a creamy, lump-free texture.
- Heat and Season
- Pour blended soup into a pot over medium heat. Stir in cream, chopped basil, and optional red pepper flakes. Adjust salt and pepper as needed.
- Serve Warm
- Ladle the soup into bowls and garnish with fresh basil or a drizzle of cream. Serve immediately with your favorite bread or sandwich.
Recipe Video
Notes
- Use ripe tomatoes for the best flavor.
- Roast until caramelized for maximum sweetness.
- Store leftovers in the fridge for up to three days or freeze for later use.
FAQs
Conclusion
Sheet Pan Tomato Soup is an easy, flavorful, and comforting meal made with roasted vegetables and blended to creamy perfection. Minimal prep and cleanup make it ideal for busy weeknights, while its rich, roasted flavor rivals classic restaurant soups. Serve with bread or sandwiches for a complete meal, and customize with herbs, cream, or spices to suit your taste. This method delivers delicious, smooth, and naturally sweet tomato soup every time.
