This Sheet Pan Tomato Soup with Basil is so easy to make and is 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, but also super hearty! This Sheet Pan Tomato Soup is one of my favorite late summer meals.
I always use a mixture of different kind 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 still turned out great, so don’t worry if you don’t have tons of 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 – You want to use fresh garlic cloves for this sheet pan tomato soup because you 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 you pour the pureed tomato mixture in.
- Fresh Thyme – I like to roast my tomatoes with a few sprigs of thyme. The thyme adds some nice flavor and I have a ton growing in my garden but if you don’t have any easily accessible to you, feel free to just leave it out.
- Basil – I like to blend in a big handful of fresh basil after I’ve roasted the tomatoes to give a really 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 in 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 that I just mix with water. You can use any kind of broth you want. You could also use water, just make sure to add extra salt and pepper, if needed.
- Salt and Pepper, to taste
How To Make Roasted Tomato Soup
- 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, olive oil and salt and 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.
- Remover 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.
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 kid 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 more 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 6 months. Thaw on counter or in refrigerator before re-heating.
- How long will soup keep well in the refrigerator? Soup stored in an airtight container should stay good in the refrigerator for about 4-5 days. Just make sure to 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 get back to you 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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