Sheet Pan Tomato Soup
A rich and creamy oven-roasted tomato soup made using the convenient sheet pan method. This recipe combines fresh tomatoes, garlic, onions, and basil for a comforting dish perfect for any season.
Ingredients
- 16 Roma tomatoes, halved and seeds removed
- 2 sweet onions, peeled and quartered
- 2 large carrots, peeled
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 cup half and half
- 1/4 cup fresh basil leaves
- 2 cups water or vegetable broth (optional, to adjust consistency)
Instructions
- Preheat your oven to 450°F (232°C).
- Prepare the vegetables: Halve the Roma tomatoes and remove their seeds, peel and quarter the sweet onions, and peel the large carrots. Set aside the garlic cloves.
- Arrange the prepared vegetables on a sheet pan. Drizzle with olive oil and sprinkle with brown sugar, kosher salt, and ground pepper.
- Roast the vegetables in the preheated oven for 35-40 minutes until softened and slightly charred.
- Remove the sheet pan from the oven and let the vegetables cool slightly.
- Transfer the roasted vegetables to a blender or use an immersion blender. Add the half and half and fresh basil leaves. Blend until smooth and creamy.
- Adjust the soup’s consistency by adding water or vegetable broth if desired. Taste and adjust seasonings as needed.
- Serve hot with your choice of garnish or pairing.
Notes
- For additional creaminess, you can use heavy cream instead of half and half, or substitute with coconut milk for a dairy-free option.
- Roasting the vegetables enhances their natural sweetness, creating a depth of flavor.
- This soup can be served with artisan bread, a grilled cheese sandwich, or a fresh green salad.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 6 months.
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