Name: Sheet Pan Roasted Tomato and Red Pepper Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs Roma tomatoes, halved; 2 large red bell peppers, seeded and quartered; 1 medium yellow onion, cut into 8 wedges; 4 cloves garlic, peeled; 2 tbsp olive oil; ½ tsp kosher salt; ¼ tsp black pepper; ¼ tsp smoked paprika (optional); 3 cups low-sodium vegetable broth; ¼ cup heavy cream (optional); Fresh basil leaves, for serving

This sheet pan soup turns a couple pounds of tomatoes and a few red peppers into a deep, sweet bowl of roasted comfort. You’ll do almost all the work on one pan, then blend everything into a velvety, spoon-coating texture that tastes like it took hours.

That little bit of cream stirred in at the end rounds out the sharp edges without muting the roasted flavor. It’s the kind of dinner that warms you through without weighing you down, and it comes together on a weeknight without asking you to babysit the stove.

Why This Roasted Soup Stays in the Rotation

Roasting the vegetables on a sheet pan concentrates their natural sugars in a way stovetop simmering just can’t. The tomatoes shrink and wrinkle, the peppers soften and char at the edges, and everything picks up a gentle smoky depth.

That high-heat caramelization is what makes the soup taste like it simmered all afternoon, even though your total hands-on time stays under ten minutes. A quick blend with warm broth and a splash of cream is all it needs to come together.

Ingredients

2 lbs Roma tomatoes, halved: look for deeply red, fragrant ones; they roast down the sweetest
2 large red bell peppers, seeded and quartered: you can swap one for a yellow pepper if that’s what you have
1 medium yellow onion, cut into 8 wedges
4 cloves garlic, peeled and left whole
2 tbsp olive oil: plus a little extra for drizzling later
½ tsp kosher salt
¼ tsp black pepper
¼ tsp smoked paprika: optional, for a subtle smokiness
3 cups low-sodium vegetable broth: warm it slightly while the vegetables roast
¼ cup heavy cream: optional, leave it out for a dairy-free soup or swap in full-fat coconut milk
Fresh basil leaves, for serving

Variations / Substitutions

Swap the peppers: use orange or yellow bell peppers for a slightly sweeter, less earthy finish
Add a little heat: toss in a pinch of red pepper flakes with the salt before roasting
Dairy-free version: skip the cream and stir in 2 tbsp of full-fat coconut milk or a drizzle of good olive oil right before serving
Herb swap: fresh thyme or oregano can replace the basil if you have them on hand

A plain roasted carrot soup follows the same sheet pan method if you want something a touch sweeter and earthier.

How to Make Sheet Pan Roasted Tomato and Red Pepper Soup

Step 1: Roast the Vegetables

Preheat the oven to 400°F (200°C). Arrange the 2 lbs halved Roma tomatoes, the 2 quartered bell peppers, the onion wedges, and the 4 whole garlic cloves on a large sheet pan. Drizzle everything with the 2 tbsp olive oil, then sprinkle on the ½ tsp kosher salt, the ¼ tsp black pepper, and the ¼ tsp smoked paprika if you’re using it. Toss with your hands until each piece gets a light coat.

Roast for 25 to 30 minutes, until the tomato edges look wrinkled and the peppers soften and pick up a few dark spots. The kitchen will smell sweet and just a little charred, which is exactly what you want.

Step 2: Blend the Soup Base

Carefully transfer the hot vegetables and every drop of juice from the sheet pan into a blender. Pour in the 3 cups warm vegetable broth and secure the lid. Blend on high until the mixture is completely smooth, about 60 seconds.

The soup will be thick and vivid orange-red at this point. If it looks a bit too dense for your taste, you can pour in an extra splash of broth and blend again for a few seconds.

Step 3: Simmer and Season

Pour the blended soup into a medium pot. Stir in the ¼ cup heavy cream if you’re using it, then set the pot over medium heat. Warm it through for about 5 minutes, stirring once or twice, until it reaches a gentle simmer.

Taste and adjust the seasoning with a pinch more salt or pepper. You’re not cooking anything new here, just giving the flavors a moment to settle together before serving.

Step 4: Ladle and Garnish

Ladle the soup into bowls while it’s still hot. Finish each one with a thin drizzle of cream or a swirl of olive oil, then scatter a few torn basil leaves over the top.

A crack of black pepper right at the table wakes everything up without diluting that deep roasted flavor.

Tips for the Best Roasted Tomato Soup

Use ripe, in-season Roma tomatoes whenever you can. Pale, firm supermarket tomatoes won’t give you the same sweet, jammy result after roasting.
If you want a smoother texture with no pepper skins, let the roasted peppers steam in a covered bowl for 5 minutes after roasting, then slip the skins off before blending.
An immersion blender works well here if you prefer to avoid a blender jar. Transfer the vegetables and broth to the pot first, then blend directly in the pot.
Leftover soup thickens as it chills. When reheating, stir in a splash of broth or water to loosen it back to the right consistency.

Scale up for a bigger batch:

Serves	Roma tomatoes	Red bell peppers	Vegetable broth	Cream (optional)
4	2 lbs	2	3 cups	¼ cup
8	4 lbs	4	6 cups	½ cup
12	6 lbs	6	9 cups	¾ cup

Storing Leftovers

Refrigerate: Cool the soup completely, then transfer it to a sealed container. It keeps well in the fridge for up to 4 days.
Reheating: Warm it gently on the stovetop over medium-low heat, stirring now and then. A microwave works in a pinch; just heat it in short bursts and stir between them.
Freeze: This soup freezes well for up to 3 months. Pour it into freezer-safe containers, leave a little room at the top for expansion, and thaw overnight in the fridge before reheating.

What to Serve with Roasted Tomato Soup

A crunchy grilled cheese sandwich is the obvious partner, and the reason is dead simple. The buttery, crisp bread and melted cheese play off the smooth, tangy soup in every bite. Use a sharp cheddar or a nutty Gruyère for the best contrast.

For something lighter, a simple arugula salad dressed with lemon and olive oil adds a fresh, peppery note that cuts through the richness of the cream without competing.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

You can in a serious pinch, but the roasted depth will be missing. Canned tomatoes are already cooked and don’t caramelize the same way. Fresh tomatoes with a good char are what give this soup its backbone.

My soup tastes a little acidic. How do I fix that?

Stir in a tiny pinch of sugar or a drizzle of honey. It won’t make the soup sweet; it just softens the sharp edges the tomatoes can carry.

Do I have to peel the peppers after roasting?

Not if you don’t want to. Roasting loosens the skins, so they blend smoothly when you run the soup on high speed. If a few flecks of skin bother you, pull them off while the peppers are still warm.