Warm up with this easy sheet pan roasted tomato soup. Made with fresh tomatoes, garlic and basil, it's has oven roasted flavor from the caramelized vegetables. Everything gets blended into a soup that's simple comfort food.
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There's nothing better than a bowl of homemade tomato soup, and this roasted tomato soup recipe is super easy. Oven roasting brings out the natural sweetness of the tomatoes, onion and garlic for extra flavor.
You only need a handful of fresh ingredients-plus olive oil and a splash of chicken stock. Once the vegetables are roasted, it comes together quickly in the blender.
It's a great make-ahead soup, and leftovers taste even better the next day. If you're looking for a quicker version made with pantry staples, try my 10-minute tomato soup.
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Ingredients
You only need a few simple ingredients to make this easy roasted tomato soup.
- Roma tomatoes - these plum tomatoes with firm flesh and few seeds are perfect for roasting.
- Yellow onion - adds a mild, sweet flavor when roasted that balances the acidity of the tomatoes.
- Garlic cloves - roast along with the tomatoes for a mellow flavor.
- Olive oil - helps the vegetables roast evenly and adds richness.
- Salt and black pepper - for seasoning.
- Chicken stock - adds flavor and thins the soup. You can adjust the amount depending on how juicy your tomatoes are and how thick you like your soup.
- Fresh basil leaves - classic combination for garnish.
Equipment
Here's what you'll need to make this recipe.
- Chef's knife - for prepping the vegetables.
- Rimmed baking sheet - holds the tomatoes, onion, and garlic while roasting.
- High power blender - blends the soup into a smooth, creamy texture.
Instructions
Roast the vegetables: Preheat the oven to 450°F.
Arrange the tomatoes, onions, and garlic in a single layer on a large baking sheet. Drizzle olive oil over the vegetables. Generously season with salt and pepper, then toss until well coated.
Bake in preheated oven for 40 minutes. Remove it from the oven and let cool slightly.
Puree the soup: Transfer the roasted tomatoes, onion, garlic and pan juices from the baking sheet to a blender and add stock. (Be careful blending the hot soup!) Blend until smooth, adding additional stock if you need more liquid to thin the soup. Taste and add more salt and pepper if needed.
Note: You can also add everything to a large pot and blend with an immersion blender.
Serve: Garnish with fresh chopped basil. Drizzle with olive oil or sprinkle with fresh cracked pepper or your favorite spice.
Variations
There are plenty of ways to customize this roasted tomato soup.
- Creamy version - blend in a splash of coconut milk or coconut cream for a richer texture.
- Spicy kick - add a pinch of red pepper flakes, chili powder, cayenne pepper or hot sauce.
- Roasted red pepper - blend in a roasted red bell pepper for extra sweetness and depth.
- Herbs - try fresh thyme, oregano, tarragon or parsley in place of basil for a different flavor.
- Tomatoes - swap in roasted cherry tomatoes or heirloom tomatoes.
More Easy Soup Recipes
If you like this roasted tomato soup, try these other simple soups next.
Roasted Butternut Squash Soup - A fall favorite soup made from oven-roasted squash-it's another simple recipe that goes in the blender.
Chicken Soup with Rotisserie Chicken - A quick chicken soup that uses store-bought rotisserie chicken to save time while keeping homemade comfort.
Easy Broccoli Soup - This quick, creamy broccoli soup comes together in minutes with frozen broccoli-perfect for busy weeknights.
Cauliflower Celeriac Soup - Smooth and rich, this cauliflower and celery root soup is unbelievably creamy.
Easy Oven Roasted Tomato Soup Recipe
Ingredients
- 3 lbs. Roma tomatoes halved
- 1 yellow onion peeled and quartered
- 4 garlic cloves peeled
- 3 tablespoon olive oil
- sea salt to taste
- fresh ground black pepper to taste
- 1 cup chicken stock or vegetable stock, plus more to thin
- fresh basil leaves
Instructions
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes, onions, and garlic on a rimmed baking sheet. Drizzle olive oil over the vegetables. Generously season with salt and pepper, then toss until well coated.
- Bake for 40 minutes. Remove it from the oven and let cool slightly.
- Carefully transfer the vegetables and juices from the baking sheet to a blender and add stock. (Do not overfill the blender, work in batches if necessary.) Blend until smooth, adding additional stock to thin, if desired. Taste and add more salt and pepper if needed.
- Serve garnished with fresh chopped basil.
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