This Sheet-Pan Tomato Soup with Basil is so easy to make and bursting with fresh tomato flavor! This delicious tomato soup goes great with a grilled cheese for lunch or dinner.
My garden keeps bursting with tomatoes, so I guess I will keep sharing tomato recipes for now, haha! Tomato soup is the perfect meal to bridge the gap between summer and fall because it’s fresh and super hearty. This Sheet-Pan Tomato Soup is one of my favorite late-summer meals.
I always use a mixture of different kinds of tomatoes when I make tomato soup because each variety adds so much flavor. I’ve also made it with just Roma tomatoes, and it turned out great, so don’t worry if you don’t have many different kinds.
Easy Sheet-Pan Tomato Soup Recipe Ingredients
- Tomatoes – This tomato soup is great because you can use the last of your summer tomatoes, and it’s OK if they aren’t perfectly ripe. I used a mixture of Roma tomatoes, regular large tomatoes, and a few different varieties of cherry tomatoes. Roasting tomatoes really brings out their sweet flavor, so you can really use any kind of tomatoes you want!
- Onion – I used one medium-sized yellow onion. I like to use yellow onions because they caramelize nicely with the tomatoes, but you can use red, white, or even shallots if you like.
- Garlic – Fresh garlic cloves are used in this sheet-pan tomato soup; I roast them with the tomatoes on the sheet pan. If you only have jarred, minced garlic, you can sauté it with a little bit of olive oil in the pot right before pouring the pureed tomato mixture in.
- Fresh Thyme – I like roasting tomatoes with a few thyme sprigs. The thyme adds some nice flavor, and I have a ton growing in my garden, but if you don’t have any on hand, feel free to leave it out.
- Basil – I like to blend in a big handful of fresh basil after I’ve roasted the tomatoes to give a nice fresh basil flavor. You could also use dried basil or oregano if you don’t have fresh basil.
- Olive Oil – I use a good amount of olive oil to roast the tomatoes, so you want to use a good quality olive oil that you enjoy the taste of.
- Vegetable Broth – The vegetable broth is to thin out the blended roasted tomatoes. I just used about 2-3 cups in the recipe. I love the Better Than Bouillon vegetarian concentrated broth mixed with water. You can use any kind of broth you want or even water; just make sure to add extra salt and pepper if needed.
- Salt and Pepper – To taste.
Why Your Body Will Love This Tomato Soup
- Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomato sauce may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
- Superfoods – Garlic and onions are superfoods with benefits ranging from heart health to cancer prevention to immune support. They’re loaded with potassium and have anti-inflammatory benefits.
- Ode to Olive Oil – Olive oil is one of nature’s amazing elixirs and has been used throughout the ages as a healing balm for the body, inside and out. It reduces the risk of heart disease, cancer, obesity, dementia, type 2 diabetes, arthritis, and Alzheimer’s. It has anti-inflammatory benefits and can help lower blood pressure.
How To Make Roasted Tomato Soup
- Start by roasting your tomatoes. Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper or a non-stick mat, and add your tomatoes, onion, garlic cloves, thyme sprigs, olive oil, and salt and pepper. Use your hands to mix everything well and spread tomatoes and onions in an even layer.
- Roast tomato mixture until tomatoes are bursting and onion and garlic are soft and brown, about 45 minutes. Make sure not to overcrowd your sheet pan too much, or the ingredients will steam instead of roast.
- Remove the sheet pan from the oven. I like to take the thyme leaves off the sprigs and add them to the blender with the tomatoes, but you can also toss them. Scoop the rest of the roasted mixture into a blender and blend on high speed until perfectly creamy, 1-2 minutes. Add a handful of fresh basil leaves and blend again for about 45 seconds.
- Pour pureed tomato mixture into a medium-sized pot and turn over medium heat. Add in 1-3 cups of your vegetable broth; it depends on how thick you want your soup to be. Mix soup well, taste it, and season with salt and pepper, if needed. Serve immediately, or the soup can be stored in the refrigerator or freezer until ready to enjoy.
Sheet Pan Tomato Soup Recipe Frequently Asked Questions
- Is this tomato soup vegan? Yes! This recipe is naturally vegan! If you’re not vegan, feel free to blend in some Greek yogurt or heavy cream to make the soup smooth and silky.
- Is this recipe gluten-free? Yes.
- What kind of tomatoes are best for this roasted tomato soup? You can really use any kind you want. I’ve made this soup with Roma tomatoes, cherry tomatoes, and regular big tomatoes, and it’s been great each time!
- How much veggie broth should I use? It really depends on how thick you like your soup. I like mine on the thicker side, and I used about 2 1/2 cups of broth.
- Can I freeze this tomato soup? Yes, freeze in an airtight freezer-friendly container for up to six months. Thaw on the counter or in the refrigerator before reheating.
- How long will the soup stay in the refrigerator? Soup stored in an airtight container should stay fresh in the refrigerator for 4-5 days. Just make sure it smells and looks good before eating leftovers.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
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Easy Sheet Pan Tomato Soup with Basil
- Total Time: 1 hour
- Yield: 2-4 1x
- Diet: Vegan
Description
This Sheet Pan Tomato Soup Recipe is so easy to make and is bursting with bright flavors!
Ingredients
Scale
- 2 1/2 pounds tomatoes, roughly diced (any variety you like)
- 1 medium yellow onion, roughly diced
- 6 cloves garlic, peeled
- 4 sprigs thyme, optional
- 2–3 cups vegetable broth
- Olive oil
- Salt and black pepper
Instructions
- Start by roasting your tomatoes. Pre-heat oven to 400 degrees F. Line a large sheet pan with parchment paper, or a non-stick mat, and add your tomatoes, onion, garlic cloves, thyme sprigs, a couple of tablespoons of olive oil and a healthy pinch of salt and black pepper. Use your hands to mix everything together well and spread tomatoes and onions out in an even layer.
- Roast tomato mixture until tomatoes are bursting and onion and garlic is softened and browned, about 45 minutes. You want to make sure not to overcrowd your sheet pan too much or else the ingredients will steam instead of roast.
- Remove the sheet pan from the oven. I like to take the thyme leaves off the sprigs and add them to the blender with the tomatoes, but you could also just toss them. Scoop the rest of the roasted mixture into a blender and blend on high speed until perfectly creamy, 1-2 minutes. Add in a handful of fresh basil leaves and blend again for about 45 seconds.
- Pour pureed tomato mixture into a medium sized pot and turn over medium heat. Add in 1-3 cups of your vegetable broth, it depends on how thick you want your soup to be. Mix soup well, give it a taste and season with salt and pepper, if needed. Serve immediately or soup can be stored in the refrigerator or freezer until ready to enjoy.
Notes
Recipe makes about 4-5 cups of soup.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup, Vegan
- Method: Oven, Stove Top
- Cuisine: American
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