Rich, smoky, and naturally sweet, this Roasted Tomato Soup captures the ultimate comfort food experience in every bowl. Sheet-pan roasting ripe tomatoes, sweet red onion, and garlic caramelizes their flavors before blending into a silky, velvety soup that begs for a crispy grilled cheese sandwich!
Why You’ll Love This Recipe
Sheet-Pan Simplicity: Roast everything on one pan for maximum flavor depth with minimal cleanup.
Caramelized Sweetness: Roasting garlic and red onion softens their bite and highlights natural tomato sweetness.
Cozy Classic: Perfect for easy weeknight dinners, lunch meal prep, or pairing with warm, gooey melted cheese.
Essential Kitchen Equipment
Baking Sheet: Holds the tomatoes, onions, and garlic for roasting.
High-Speed Blender or Immersion Blender: Blends the roasted vegetables into a completely smooth, velvety texture.
Ingredients
6 large Fresh tomatoes (Roma or vine-ripened), halved
1 large Red onion, quartered
1 whole Garlic bulb (top cut off to expose cloves) or 8 peeled cloves
2 tbsp Olive oil
1 tsp Dried oregano or Italian seasoning
Salt and black pepper to taste
1–2 cups Vegetable or chicken broth
2 tbsp Heavy cream or coconut milk (optional, for extra creaminess)
Fresh basil & olive oil for garnish
Step-by-Step Instructions
1. Prep Oven & Vegetables: Preheat your oven to 400°F (200°C). Arrange halved tomatoes, quartered red onion, and garlic cloves cut-side-up on a baking sheet.
2. Season & Roast: Drizzle everything with olive oil and sprinkle evenly with dried oregano, salt, and pepper. Roast in the oven for 35 to 40 minutes, or until the tomatoes are tender and slightly charred on top.
3. Blend: Transfer the roasted tomatoes and onions into a high-speed blender. Squeeze the soft, roasted garlic out of its skin directly into the blender container. Pour in 1 cup of vegetable broth.
4. Purée Until Smooth: Blend on high until completely smooth and creamy. Add additional broth if needed to reach your desired thickness.
5. Simmer & Serve: Pour the blended soup into a saucepan and warm over low heat. Stir in cream (if using). Ladle into bowls, swirl with extra cream or olive oil, garnish with fresh basil, and serve with a warm grilled cheese sandwich!
Chef’s Tips
Add Fresh Basil: Throw a handful of fresh basil leaves directly into the blender with the roasted veggies for an instant flavor upgrade.
Balance Acidity: If your tomatoes are slightly tart, stir in a pinch of sugar or a teaspoon of honey while warming the soup.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4
Calories: ~115 kcal
Protein: 3g
Net Carbs: 11g
Fat: 7g
Frequently Asked Questions (FAQ)
Can I freeze leftover roasted tomato soup?
Yes! Allow the soup to cool completely, then freeze it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and warm on the stovetop!