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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 adapted from my Tomato Hatch Chile Soup because I love the ease of putting everything on a baking sheet (like my Acorn Squash Soup) and roasting it. 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–easy!
I say take advantage of all the tomatoes this season. Make everything from a Caprese Salad, Cherry Tomato Pasta, a Tomato Sandwich to Authentic Pico de Gallo.
Ingredients for Sheet Pan Tomato Soup
- Cherry tomatoes. You can also use grape tomatoes.
- Onion. I like using a neutral onion like yellow onion.
- Garlic. I’m using a whole head of garlic and we’re roasting it along with everything else.
- Thyme. I like using thyme in this soup because it gives a subtle hint of
- Olive oil. Good olive oil will make this soup taste EVEN BETTER.
For the rest of the ingredients, please see the recipe index card below!
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 (or homemade chicken stock) 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!
Recipe Tip
- 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.
Recipe FAQs
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.
What to Serve with This Tomato Soup
If you tried this Sheet Pan Tomato Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Tomato Soup
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Really nice! Tasted like a $20 bowl at a restaurant!!!
I used some cherry bomb tomatoes that were starting to wrinkle.. and have to say I finished the entire batch in one sitting!
Thank you for giving me the confidence to make more soup at home!
sounds amazing! this is honestly the best use of tomatoes right before they’re about to die! smart thinking. so glad you loved it, ana!
Almost a cup of oil? Just to drizzle? Hmmmmn no thyme was mentioned in ingredients
I see thyme mentioned in the recipe, but not in the ingredients list. How much thyme? Fresh or dried? Thanks for your help
This is so delicious and comforting and I’m someone who likes a lot of flavor so I don’t think the comments saying it is bland are right. Eating it right now and dang it’s delicious.
I couldn’t leave 5 stars because the star was only letting me select 4 so I opted for no rating, but know it’s a 5 star recipe.
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.