Name: Roasted Sheet Pan Tomato Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 lb ripe Roma or vine tomatoes, halved; 1 medium yellow onion, cut into 8 wedges; 6 garlic cloves, peeled; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 2 cups vegetable or chicken broth; 1/4 cup fresh basil leaves, packed; 1/4 cup heavy cream or full-fat coconut milk (optional)

This roasted sheet pan tomato soup is rich and bright, with deep flavor built right on the pan. It comes together with minimal hands-on work.

Roasting everything on a single sheet pan concentrates the tomato sweetness and softens the onion until it’s tender and jammy. That is what makes this a keeper.

Why This One Stays In The Rotation

I came back to this method because the oven does the hard part while you do something else. The first spoonful reminds you why roasting vegetables pays off.

The texture ends up velvety even before you add any cream, and the garlic roasts right alongside the tomatoes so it mellows into something soft and buttery. It is simple enough for a Tuesday but tastes like you planned ahead.

Ingredients

3 lb ripe Roma or vine tomatoes: halved, or quartered if large. Ripe but still firm give the best roast.
1 medium yellow onion: cut into 8 wedges, root end trimmed so the layers stay connected.
6 garlic cloves: peeled and left whole.
3 tbsp olive oil: plus a little more for drizzling at the table.
1 tsp salt: fine sea salt or kosher salt.
1/2 tsp black pepper: freshly cracked.
1 tsp dried oregano: Italian oregano or thyme work well.
2 cups vegetable or chicken broth: warm or room temperature.
1/4 cup fresh basil leaves: packed, plus extra for garnish.
1/4 cup heavy cream or full-fat coconut milk: optional, for a swirl at the end.

Variations / Substitutions

Use canned fire-roasted tomatoes: If fresh tomatoes are not great, roast two 14 oz cans of drained whole tomatoes on the sheet pan for a similar depth. Roast them 20 minutes instead of 35.
Add spice: A halved jalapeño roasted alongside the tomatoes gives gentle heat. Red pepper flakes stirred in at the end work too.
Go vegan: Swap the cream for the same amount of canned coconut milk or just skip it. The soup is still creamy from the roasted onion.
Herb swap: If you have fresh thyme or rosemary, tuck a few sprigs onto the pan with the tomatoes. Remove the woody stems before blending.
Make it hearty: Stir in a can of drained white beans after blending and heat through.
Change the acid: A small splash of balsamic vinegar added at the end lifts the sweetness. Lemon juice brightens it differently.

For a chunkier version of this same idea, try my Chunky Tomato Vegetable Soup.

How to Make Roasted Sheet Pan Tomato Soup

Step 1: Roast the Vegetables

Preheat the oven to 400°F (200°C). On a large rimmed baking sheet, toss the 3 lb halved tomatoes, onion wedges, and 6 whole garlic cloves with the 3 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and 1 tsp dried oregano. Spread everything into a single layer, cut sides of the tomatoes facing up so their juices concentrate on top.

Roast for 35 to 40 minutes, until the tomatoes look blistered in spots and the onion edges have started to brown. The garlic should be soft enough to smash with a spoon. The smell that fills the kitchen right at the 30-minute mark tells you it is almost ready.

Don’t worry if the tomatoes release juices onto the pan. That tomato water is full of flavor and goes straight into the soup. If some bits around the edges char darkly, that is fine, just avoid scraping up completely blackened pieces.

Step 2: Blend with the Broth

Carefully transfer all of the roasted vegetables and every drop of juice from the sheet pan into a blender. Add the 2 cups broth and the packed 1/4 cup fresh basil leaves. Secure the lid and remove the center cap, then cover with a folded kitchen towel to let steam escape. Blend on low speed, gradually increasing to high, for about 60 seconds until completely smooth.

If your blender struggles with hot liquid, work in two batches. The soup should look creamy and a deep brick-red. Taste it at this stage and add a pinch more salt if it needs it.

For a little texture, pulse briefly so the soup stays slightly nubby. Either way, the basil will brighten the whole pot the second it hits the warm tomatoes.

Step 3: Simmer and Finish

Pour the blended soup into a medium pot and set it over medium-low heat. If you are using the cream or coconut milk, stir in the 1/4 cup now. Let it come to a gentle simmer, just barely bubbling at the edges, and cook for 8 to 10 minutes to let the flavors settle and the soup thicken slightly.

Stir the pot a couple of times and keep the heat low enough that it does not splatter. This short simmer brings the raw edge off the broth and marries the roasted garlic into the background.

At the very end, adjust the seasoning. A small pinch of salt or a few grinds of pepper can make a quiet soup sing. If the soup tastes too sharp, a tiny pinch of sugar takes the edge off without making it sweet.

Step 4: Ladle and Garnish

Ladle the hot soup into bowls. Tear a few basil leaves over each one and finish with a thin ribbon of olive oil or a cracked pepper grind, right at the table.

The soup will hold its heat well, so serve it right away with whatever you are dunking. The color is that deep terracotta red that tastes exactly like it looks.

Tips for the Best Tomato Soup

Use ripe but firm tomatoes: Overly ripe or very soft tomatoes release too much water and can steam instead of roast. You want some structure so the cut sides char and sweeten.
Don’t crowd the pan: If the vegetables sit on top of each other, they’ ll steam instead of roast. Use two sheet pans rather than piling it on one.
Blend carefully with hot liquid: Never fill a blender more than halfway with hot liquid. Do small batches, or use an immersion blender right in the pot after transferring the roasted vegetables.
Brighten with acid at the end: A spoonful of balsamic vinegar or a squeeze of lemon after blending sharpens the roasted flavor without dulling it.

Use these pan times as a guide if your oven runs hot or cool.

Roasting pan size	Single layer fit	Approximate roast time
Half sheet (13×18)	Yes, all in one layer	35 to 40 minutes
Standard rimmed (10×15)	Slightly crowded	40 to 45 minutes
Two smaller pans	Spread evenly	Check at 30 minutes

Storing Leftovers

Refrigerate: Let the soup cool completely, then store in an airtight container for up to 4 days. The flavor often mellows overnight.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally. Thin with a splash of broth or water if it thickened in the fridge.
Freeze: Freeze for up to 3 months in portioned containers. Thaw in the refrigerator overnight before reheating.

What To Serve With Roasted Sheet Pan Tomato Soup

A gooey grilled cheese sandwich is the classic move, the salty crisp bread soaking up every last spoonful. Crusty sourdough or a warm ciabatta roll also works, the chewy crumb holds up to dunking. For something lighter, a simple arugula salad tossed with lemon and Parmesan cuts through the soup’s richness.

Frequently Asked Questions

Do I need to peel the tomatoes before roasting?

No. Blending after roasting takes care of the skins, and they add texture and nutrients. The blender makes them completely smooth.

Can I use canned tomatoes instead?

You can, but the flavor won’t have the same roasty depth. Use two 14 oz cans of drained whole tomatoes and roast them on the sheet pan for 20 minutes before blending.

How do I make this soup vegan?

Use vegetable broth and swap the heavy cream for the same amount of full-fat coconut milk. Or leave the cream out entirely, the soup is still creamy from the onion and garlic.

Why did my soup turn out thin?

The tomatoes likely released a lot of water. Next time, roast a few minutes longer to evaporate more liquid, or reduce the soup a little longer on the stovetop after blending.