This Sheet Pan Roasted Tomato Soup delivers concentrated, caramelized flavor by roasting fresh tomatoes, bell peppers, onion, and garlic together before blending, creating a naturally creamy soup without cream-heavy bases.
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Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the halved tomatoes, quartered onion, sliced bell peppers, and halved heads of garlic.
Drizzle everything generously with olive oil and sprinkle with salt.
Roast for 35-40 minutes, or until the vegetables are soft and slightly charred.
Remove the sheet pan from the oven. Squeeze the roasted garlic cloves out of their skins onto the pan with the other vegetables.
Transfer all the roasted vegetables and any juices from the pan into a large pot or Dutch oven. Scrape the pan to get all the flavorful bits.
Add the fresh basil leaves to the pot.
Using an immersion blender, blend the mixture directly in the pot until completely smooth.
Stir in the optional heavy cream.
Season with additional salt and pepper to taste. Serve hot, optionally with a grilled cheese sandwich for dipping.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave.
sheet pan · immersion blender or standard blender
Yes. Roast the vegetables up to 2 days ahead and store in an airtight container. Blend and reheat when ready to serve.
No. The roasted vegetables create natural creaminess when blended. Add cream only if you prefer extra richness.
Tomatoes and peppers should be blistered and lightly charred at edges; onion and garlic should be very soft and caramelized, about 25–30 minutes at 425°F.
Fresh tomatoes are ideal for this recipe to achieve the roasted, caramelized flavor. Canned tomatoes won't develop the same depth.
Use an immersion blender directly in the pot or carefully transfer cooled soup to a standard blender in batches for the smoothest texture.
