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Sheet Pan Tomato Soup

Roasted Sheet Pan Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 140
Ingredients Method Notes

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)

Method
 

  1. Preheat oven to 400°F. Toss tomatoes, onion, and garlic with oil, salt, pepper, and oregano on a rimmed baking sheet. Roast 35 to 40 minutes until blistered.
  2. Transfer the roasted vegetables and any juices to a blender with the broth and basil. Blend until smooth.
  3. Pour the soup into a pot, stir in cream if using, and simmer over medium-low for 10 minutes. Adjust seasoning.
  4. Ladle into bowls and garnish with basil, olive oil, or black pepper.

Notes

If roasting time runs short and the tomatoes are not blistered, give them 5 more minutes. For a chunkier soup, pulse the blender instead of blending fully. This soup keeps well for meal prep.