Tomato soup is a timeless comfort food that warms the soul, especially on chilly days. But what if you could make a rich, flavorful tomato soup with minimal effort and cleanup?
Enter the sheet pan tomato soup recipe — a simple, hands-off method where you roast all your ingredients on a single sheet pan before blending them into a velvety soup. This technique enhances the natural sweetness of the tomatoes and infuses the soup with a delightful smoky depth.
Whether you’re a beginner or a seasoned home cook, this recipe offers a perfect blend of convenience and deliciousness that will quickly become a weeknight favorite.
Roasting vegetables on a sheet pan concentrates their flavors, creating a soup that tastes far more complex than your average canned tomato soup. Plus, the ease of preparation and cleanup makes it ideal for busy lifestyles.
If you love easy, wholesome meals, this sheet pan tomato soup will not only satisfy your taste buds but also inspire you to experiment with other roasted soups. Ready your oven and let’s dive into this tasty, nutritious recipe that’s bursting with garden-fresh goodness!
Why You’ll Love This Recipe
This sheet pan tomato soup recipe is a game-changer for several reasons. First, it’s incredibly simple and requires just one pan, which means less time washing dishes and more time enjoying your meal.
The roasting process caramelizes the natural sugars in the tomatoes, garlic, and onions, resulting in a soup that’s rich, slightly sweet, and packed with flavor.
Additionally, this recipe is highly adaptable. You can easily swap out ingredients or add herbs and spices to suit your personal preferences.
It’s perfect for meal prep, freezes well, and can be made vegan or dairy-free with a few simple tweaks. For anyone looking to elevate their tomato soup game without spending hours in the kitchen, this sheet pan method is pure magic.
Ingredients
- 3 lbs ripe Roma tomatoes, halved
- 1 large yellow onion, quartered
- 1 whole head of garlic, halved horizontally
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried basil or 1 tablespoon fresh basil leaves
- 1 teaspoon dried oregano
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar (optional, for extra depth)
- ½ cup coconut milk or heavy cream (optional, for creaminess)
- Fresh basil leaves for garnish
Equipment
- Large rimmed sheet pan
- Sharp knife and cutting board
- Blender or immersion blender
- Large pot or saucepan
- Measuring spoons
- Wooden spoon or spatula
Instructions
- Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking.
- Prepare the vegetables: Halve the Roma tomatoes, quarter the onion, and slice the head of garlic horizontally to expose the cloves.
- Arrange the tomatoes, onion, and garlic on the sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, dried basil, and oregano. Toss gently to coat everything evenly.
- Roast the vegetables in the oven for 35-40 minutes. Roast until the tomatoes are caramelized and slightly shriveled, and the onions are soft and golden.
- Remove the sheet pan from the oven. Allow the ingredients to cool slightly, then squeeze the roasted garlic cloves out of their skins.
- Transfer the roasted vegetables and garlic to a large pot. Add the vegetable broth and balsamic vinegar, then bring to a gentle simmer over medium heat for 10 minutes to meld the flavors.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until silky.
- Stir in the coconut milk or heavy cream if using. Adjust the seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves. Enjoy with your favorite crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
Tips & Variations
“Roasting the vegetables is the secret to unlocking a deeper, richer flavor in your tomato soup. Don’t rush this step!”
- Use different tomato varieties: Feel free to mix Roma tomatoes with cherry or heirloom tomatoes for a more complex flavor profile.
- Add a spicy kick: Toss in a pinch of red pepper flakes before roasting or blend in some chipotle peppers for smoky heat.
- Make it vegan or dairy-free: Use coconut milk or your favorite plant-based cream substitute instead of dairy cream.
- Boost nutrition: Add roasted red bell peppers or carrots to the sheet pan for an extra layer of sweetness and nutrients.
- Thicken the soup: Simmer the soup longer after blending to reduce it, or add a small potato to the roasting pan for natural creaminess.
- Make it chunkier: Blend only half of the soup and mix with the remaining chunks for texture variation.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 140 kcal |
Carbohydrates | 22 g |
Protein | 3 g |
Fat | 6 g |
Fiber | 4 g |
Sodium | 550 mg |
Vitamin A | 25% DV |
Vitamin C | 40% DV |
Calcium | 6% DV |
Iron | 8% DV |
Serving Suggestions
This sheet pan tomato soup pairs beautifully with a variety of sides that enhance its rich, roasted flavor. For a classic pairing, serve it alongside a crispy grilled cheese sandwich made with your favorite melty cheese and artisan bread.
If you’re keeping it vegan, try a vegan grilled cheese or avocado toast.
For a lighter meal, consider a fresh salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. The crisp greens and tangy dressing add a refreshing contrast to the warm, creamy soup.
You can also complement the soup with crusty bread, garlic knots, or homemade croutons for added texture. For more hearty comfort food options, check out our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or explore lighter meal ideas in 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals.
Conclusion
The sheet pan tomato soup recipe is a perfect example of how simple techniques can elevate everyday dishes. Roasting fresh tomatoes and aromatics brings out a depth of flavor that’s hard to beat, making this soup both comforting and sophisticated.
It’s ideal for busy weeknights or anytime you crave a warm, nourishing meal with minimal fuss.
Not only is this soup delicious and easy to make, but it’s also versatile enough to accommodate your dietary preferences and ingredient availability. Whether you enjoy it creamy or chunky, spicy or mild, this recipe invites you to customize and make it your own.
For more inspiring plant-based meals and easy recipes, don’t forget to explore our other favorites that complement your culinary journey.
📖 Recipe Card: Sheet Pan Tomato Soup
Description: A simple and flavorful tomato soup roasted on a sheet pan for rich, caramelized taste. Perfect for a cozy meal with minimal cleanup.
Prep Time: PT10M
Cook Time: PT40M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/4 cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomatoes, onion, and garlic on a sheet pan.
- Drizzle with olive oil, sprinkle salt, pepper, and dried basil.
- Roast for 35-40 minutes until vegetables are caramelized.
- Transfer roasted vegetables to a blender, add vegetable broth and sugar.
- Blend until smooth, then heat in a pot over medium heat.
- Stir in heavy cream if desired and adjust seasoning.
- Serve hot, garnished with fresh basil leaves.
Nutrition: Calories: 180 kcal | Protein: 3 g | Fat: 10 g | Carbs: 20 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Sheet Pan Tomato Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and flavorful tomato soup roasted on a sheet pan for rich, caramelized taste. Perfect for a cozy meal with minimal cleanup.”, “prepTime”: “PT10M”, “cookTime”: “PT40M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 pounds ripe tomatoes, halved”, “1 large onion, quartered”, “4 cloves garlic, peeled”, “2 tablespoons olive oil”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1 teaspoon dried basil”, “2 cups vegetable broth”, “1 teaspoon sugar”, “1/4 cup heavy cream (optional)”, “Fresh basil leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Arrange tomatoes, onion, and garlic on a sheet pan.”}, {“@type”: “HowToStep”, “text”: “Drizzle with olive oil, sprinkle salt, pepper, and dried basil.”}, {“@type”: “HowToStep”, “text”: “Roast for 35-40 minutes until vegetables are caramelized.”}, {“@type”: “HowToStep”, “text”: “Transfer roasted vegetables to a blender, add vegetable broth and sugar.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth, then heat in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Stir in heavy cream if desired and adjust seasoning.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh basil leaves.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “10 g”, “carbohydrateContent”: “20 g”}}