Can’t get any easier than a creamy sheet pan soup! You are two steps away from enjoying a from-scratch creamy roasted tomato soup made using charred fresh tomatoes, carrots, and onions baked together then transferred to a blender with fresh basil and cream. It’s hands off comfort food at its best.
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Sheet Pan Creamy Roasted Tomato Soup? Yes Please!
If a bumper crop of tomatoes has you fretting over food waste, there’s an easy solution. Making a pot of creamy roasted tomato soup doesn’t require blanching, peeling, or any of those labor-intensive steps no one has time for. Similar to this better-than-Panera roasted butternut squash soup, I prefer to let the oven and a baking sheet do the work.
To make a creamy soup using fresh tomatoes, simply throw them on a baking sheet, along with olive oil, seasonings, carrots for sweetness, garlic, and onion. Roast until caramelized and charred, then transfer everything to blend, along with cream and fresh basil.
The recipe uses Roma plum tomatoes, which requires an easier prep. I slice them in half, scoop out the seeds and place face up on a baking sheet. Removing the pulp and roasting really concentrates the flavor, making simple ingredients shine.
I have also substituted heirloom, yellow, or beefsteak tomatoes. Slice the tomatoes in half and scrape out seeds with a spoon. If the tomatoes are larger, they will have to be roasted a little longer. I know from y own garden these larger tomatoes are harder to “use up,” so I also use them often in cheesy press-in Bisquick crust tomato pie as well.
The added water thins out the consistency, but it can be replaced with chicken broth, stock, or vegetable broth. If you’re really a fan of thick and creamy soup (big fan here 🤗), use the amount suggested in the recipe card. Then go visit this recipe for creamy, velvety corn chowder because something tells me it will hit the spot!
This reminds me of my grandma’s soup. She used to make the most amazing tomato soup, but never used a recipe. She’s been gone for many years and I’ve been trying to replicate her recipe ever since. This is just like my grandma’s soup and makes me very happy! The flavors are amazing and the recipe is easy to follow.
—LadyJ
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the sheet pan veggies
Begin by combining the olive oil, brown sugar, salt, and pepper in a small bowl. Lay out the halved and seeded Roma tomatoes, peeled carrots, onions, and garlic cloves. Pour the oil over everything and toss together.
Hands-off roasting
This is where you let your oven do the work. Spread the tomatoes out and roast for 25 minutes. Toss with a spatula and bake for 25 minutes more, or until the veggies start to char and soften.
Transfer to a soup pot
Transfer everything to a large saucepan, if you have an immersion blender. If not, transfer the sheet pan ingredients, along with juices, to a blender. Add the water, half and half, and fresh basil. Process until smooth. Scoop until bowls and enjoy.
Yummy Flavor Swaps
- Tomatoes – I prefer plum tomatoes because they roast faster, are easier to seed, and have a nice concentrated flavor. Typically I add an assortment, though, depending on what I bring in from the garden. Just be sure to remove most of the seeds. For larger tomatoes, they can be halved or quartered and then squeeze out the seeds.
- Half and half – This is a nice balance of creaminess without a little lighter flavor. Heavy cream may be substituted or a dairy-free option as well. The more fat, the better the flavor.
- Veggies – For sweetness and balance I add carrots, onions, and garlic cloves. However, this recipe for roasted tomato soup with cream can easily be turned into a mixed vegetable version. Zucchini, eggplant, bell peppers, corn, or sweet potatoes would all make great additions.
- Flavor enhancers – Fresh basil works best to complement the tomatoes, but any fresh herbs would work, such as oregano or thyme. I love adding brown sugar to tomato recipes, but this may be left out. In place of water, chicken stock, broth or vegetable broth can be swapped out. A dollop of tomato paste would also intensify flavor and thicken.
What About Freezing?
To freeze leave out the half and half so the soup doesn’t curdle during reheating. Blend everything together without the cream (soup will be thicker). Let soup cool completely and ladle into freezer quart bags.
When ready to serve, defrost bags on counter or in refrigerator. Reheat gently on stove or microwave, adding cream, milk, or half and half towards end to desired consistency.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Sliky, Creamy Fresh Tomato Roasted Soup
Ingredients
- 16 roma tomatoes, halved and seeds scooped out*
- 2 sweet onions, quartered
- 2 large, whole carrots, peeled
- 4 whole garlic cloves, peeled
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 cups water
- 1 cup half and half
- ¼ cup fresh basil leaves
- optional grated fresh parmesan, for serving
Instructions
- Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.16 roma tomatoes, 2 sweet onions, 2 large, whole carrots, 4 whole garlic cloves
- In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven. Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.3 tablespoons olive oil, 1 tablespoon brown sugar, 1 teaspoon kosher salt, ¼ teaspoon ground pepper
- Scrape all the veggies and pan drippings into a sauce pan. Add the water, half and half, and basil. Use an immersion blender to puree everything in the pot and heat gently over low heat. If you don't have an immersion blender, transfer ingredients to a blender and process until smooth. Serve with grated fresh parmesan and fresh cracked pepper.2 cups water, 1 cup half and half, ¼ cup fresh basil leaves
Notes
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Best cream of tomato soup ever!!!
Thank you, Marie! This makes me so happy!
Best,
Melissa
This reminds me of my grandma’s soup. She used to make the most amazing tomato soup but never used a recipe. She’s been gone for many years and I’ve been trying to replicate her recipe ever since. This is just like my grandma’s soup and makes me very happy! The flavors are amazing and the recipe is easy to follow. Thank you = )
I absolutely love this and it means so much! This is why food is so great – it can stir up memories from loved ones from long ago. There are so many things I wish I wrote down and recorded that my grandma used to make. Thanks for brightening my day!
Best,
Melissa
I love tomatoes that have been roasted. It adds such a great dimension to them. I can’t wait to try this soup, the ulitmate fall comfort food.
PS: I can’t grow tomatoes to save my life. I’m gonna have to hit the farmer’s market. LOL. Enjoy your bounty!
If you lived close I’d happily off some of my tomatoes to you! Great excuse to go to the farmer’s market, though. Enjoy!