Sheet Pan Tomato Soup is an easy solution to a delicious soup. It’s creamy, delicious and super easy to make. Use up a bunch of summer tomatoes for the best tomato soup. And of course, serve it with a buttery, crispy, cheesy grilled cheese.
I love roasted tomato soup. Truly nothing better! This soup is delightful because everything is put on a baking sheet and roasted until the tomatoes are softened, the garlic is caramelized and the onion is cooked. Then everything is blended in a blender and served with tomato soup.
Sheet Pan Soup
I’m a big proponent of sheet pan soups. I just love that everything is roasted and cooked together and then blended up. It makes it easy and delicious. This Acorn Squash Soup that I posted last year, was my first foray into the genre of sheet pan soups and let tell you, it sold me!
How to Make this Sheet Pan Tomato Soup
- Wrap the garlic in foil and place it on a baking sheet. Add the tomatoes to the baking sheet, along with the cut up onion and thyme.
- Drizzle the tomatoes and onion with about 1/2 cup of olive oil (you’ll need a healthy amount) and sprinkle on salt and freshly cracked pepper.
- Transfer to the oven to bake for about 30 minutes, until the tomatoes have softened completely, the onion has softened. Transfer everything to a blender.
- Carefully unwrap the foil that is enclosing the garlic and squeeze out the gloves into the blender. Add a few pinches of salt and a scoop of crème fraîche or yogurt. The dairy is optional!
- Pour in the vegetable broth and blend until very smooth, being sure to let any steam release. Give it a taste and adjust the salt according to your liking.
- Divide the soup amongst bowls and drizzle with a dollop of crème fraîche and minced fresh basil.
- Serve with a grilled cheese for more joy!
Tips and Tricks
- Can this soup be made ahead? Yes, it’s such a great soup to make ahead. Cool it down and store it in the fridge for up to 3 days. You can also freeze this for up to 3 months.
- Can I skip the dairy in this recipe? Yes, absolutely. Leave it out OR you can add a cashew or dairy-free yogurt or sour cream. It’ll give it a creamy consistency minus the dairy.
Looking for more recipes? Here are a few I love?
- Pumpkin Cinnamon Rolls with Maple Frosting
- Easy Apple Cobbler
- Arroz con Pollo
- Cauliflower Tacos
- Cherry Tomato Pasta
Sheet Pan Tomato Soup
Sheet Pan Tomato Soup is an easy solution to a delicious soup. It’s creamy, delicious and super easy to make. Use up a bunch of summer tomatoes for the best tomato soup. And of course, serve it with a buttery, crispy, cheesy grilled cheese.Â
Serving Size: people
Ingredients
- 1 head garlic
- 1 1/2 pounds cherry tomatoes washed and dried
- 1 yellow onion peeled and quartered
- 2/3 cup extra virgin olive oil plus more for garnish
- Kosher salt
- Freshly black pepper
- 1/3 cup vegetable broth
- 1 tablespoon creme fraiche or sour cream or yogurt plus more for garnish
Instructions
- Preheat oven to 350 degrees F. Slice the top end off the head of garlic. Place it cut side down on a 1-inch baking sheet. Then add the cherry tomatoes, quartered onion and thyme. Drizzle with olive oil and salt and pepper. Toss it all together and transfer to the oven.
- Bake until the tomatoes are softened and simmering, about 30 to 35 minutes.
- Flip the garlic over and let it cool slightly. Add the tomatoes to a blender, along with the onion and thyme leaves. Squeeze the garlic cloves out of the head of garlic and add them to the blender.
- Pour in the vegetable broth and creme fraiche or yogurt and blend until smooth. You could also add this to a pot and use an immersion blender.
- Give it a taste and adjust the salt to your liking. Divide amongst bowls and drizzle with creme fraiche or sour cream and garnish with basil.
Notes
Tips and Tricks
- Can this soup be made ahead? Yes, it’s such a great soup to make ahead. Cool it down and store it in the fridge for up to 3 days. You can also freeze this for up to 3 months.
- Can I skip the dairy in this recipe? Yes, absolutely. Leave it out OR you can add a cashew or dairy-free yogurt or sour cream. It’ll give it a creamy consistency minus the dairy.
Nutrition
Calories: 351kcal (18%) | Carbohydrates: 25g (8%) | Protein: 5g (10%) | Fat: 28g (43%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 305mg (13%) | Potassium: 1123mg (32%) | Fiber: 4g (17%) | Sugar: 14g (16%) | Vitamin A: 2688IU (54%) | Vitamin C: 112mg (136%) | Calcium: 74mg (7%) | Iron: 4mg (22%)
This was my first time making tomato soup. I was a little nervous. This was simply DELISH! So flavorful. Cherry tomatoes are the right call. They add a crisp flavor. Surprisingly creamy. My only advice is if you are making this recipe for a party of more than 2, double the recipe!
wonderful to hear! 🙂
This was good! A little bland though. Will use more herbs or spices next time. But it was a cozy and warm winter soup 🙂
This was delicious! My entire family loved it.