Our creamy roasted tomato soup is made with simple, fresh ingredients: roasted tomatoes, garlic, onion, and basil. This sheet-pan tomato soup is blended and strained, then finished with heavy cream and an optional roux to create a silky, rich texture.
This soup is velvety, bright, and comforting—perfect when tomatoes are at their peak. Roasting concentrates the tomato flavor and caramelizes the onions and garlic for a deep, savory base.
We sourced a mix of Roma and globe tomatoes from a local farm stand, but this recipe works with any ripe tomatoes. You can also use canned fire-roasted tomatoes if fresh tomatoes aren’t available; they add good depth of flavor.
Because we puree and then strain the roasted vegetables, the soup becomes exceptionally smooth. A touch of heavy cream and an optional butter-and-flour roux bring added richness and body. Note that straining reduces volume, so this recipe yields about 4 generous servings.
Serve this creamy roasted tomato soup with garlic crostini, a grilled cheese sandwich, or a crisp salad for a satisfying meal.
What we love about this recipe
- Fresh ingredients: Uses ripe tomatoes, garlic, onion, and basil—ideal for late summer and early fall when tomatoes are abundant.
- Rich flavor, creamy texture: Roasting, blending, straining, and finishing with cream and a roux give the soup depth and a luxurious mouthfeel.
- Comforting: A cozy, family-friendly soup that pairs beautifully with toasted bread or grilled cheese.
Ingredients
A complete ingredient list with exact amounts appears in the recipe section below.
- Fresh garlic: Roasted garlic gives a mellow, sweet garlic flavor.
- Fresh tomatoes: A mix of Roma and globe tomatoes works well; San Marzano or other ripe varieties are fine.
- Yellow onions: Sweet onions or shallots are good substitutes for a milder flavor.
- Extra virgin olive oil: Used for roasting and to enhance flavor; avocado oil may be substituted.
- Chicken broth or stock: Provides a savory base; use vegetable stock to make the soup vegetarian.
- Fresh basil: Adds bright herbaceous notes; dried basil can be used in a pinch.
- Heavy cream: Adds richness; substitute half-and-half or a non-dairy alternative if needed.
How to Make Creamy Roasted Tomato Soup on a Sheet Pan
Step 1: Preheat the oven to 425°F (220°C). Trim the tops off garlic heads, drizzle with olive oil, season with salt and pepper, and wrap each head in foil.
Step 2: Wash and cut tomatoes and onions—halve smaller tomatoes and quarter larger ones; peel and wedge the onions. Arrange on parchment-lined baking sheets, drizzle with olive oil, and season with salt and pepper.
Step 3: Add the wrapped garlic to the sheet pans and roast for about 35 minutes, flipping the vegetables once halfway through. Roast until tomatoes are soft and slightly caramelized and onions are golden at the edges.
Step 4: Combine the roasted tomatoes and onions with chicken broth and fresh basil in a pot. Squeeze the roasted garlic cloves from their skins and add them to the mixture.
Step 5: Bring to a boil, then simmer for 20–25 minutes to reduce slightly and concentrate flavor. Blend until completely smooth using a blender or immersion blender.
Step 6: Strain the blended soup through a fine-mesh strainer for a velvety texture, pressing to extract as much liquid as possible. Taste and add 1–2 teaspoons sugar if needed to balance acidity. Stir in heavy cream and warm through for a couple of minutes.
Step 7 (optional): For a thicker soup, make a roux by melting butter and whisking in flour until golden, then slowly whisk the roux into the soup until it reaches your desired consistency. Season to taste and serve warm with fresh basil garnish.
Garlic Crostini
Thin baguette slices brushed with olive oil and garlic are an ideal accompaniment to this soup. They’re crisp, garlicky, and perfect for dipping.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange 1/4-inch baguette slices in a single layer. Mix olive oil and minced garlic, brush both sides of each slice, and bake for about 10 minutes until golden and crisp. Serve warm or at room temperature.
Recipe Tips
- Use ripe tomatoes: Choose the best-flavored tomatoes you can find. When using canned, fire-roasted tomatoes add complexity.
- Strain thoroughly: Press the puree through a fine mesh strainer to remove seeds and skins for the smoothest finish. A spatula or spoon helps push the puree through.
What to Serve
This soup pairs beautifully with garlic crostini, a sourdough grilled cheese sandwich, Caesar or mixed green salad, or any crusty bread. The richness of the soup balances crisp, buttery bread and fresh salads.
How to Store Leftovers
Cool the soup to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. To freeze, omit the cream and roux, cool fully, and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating and finishing with cream or roux.
Commonly Asked Questions
Yes. Freeze before adding heavy cream or roux for best texture. Prepare through blending and straining, cool completely, then freeze up to 3 months. Thaw overnight, reheat, and finish with cream and roux.
No. Peeling is unnecessary; the skins blend and are removed when straining, contributing flavor without affecting texture.
This creamy roasted tomato soup balances roasted tomato sweetness, savory onions, and mellow roasted garlic with bright basil and a silky finish. It’s a go-to recipe when tomatoes are at their best and makes a comforting, memorable meal.
Recipe
Creamy Roasted Tomato Soup (Sheet Pan Tomato Soup)
Krysten Wilkes & Marrekus Wilkes
A roasted and strained tomato soup finished with heavy cream and an optional roux for extra richness.
Equipment
- Two large baking sheets
- Blender or immersion blender
- Fine mesh strainer
Ingredients
- 2 heads garlic
- 4 pounds tomatoes (mix of Roma and globe)
- 2 medium yellow onions
- 6 tablespoons extra virgin olive oil
- Diamond Crystal kosher salt and black pepper, to taste
- 4 cups chicken broth or vegetable stock
- 1 cup fresh basil leaves, plus more for garnish
- 1–2 teaspoons sugar, to taste
- ½ cup heavy whipping cream
Roux (recommended)
- 6 tablespoons salted butter
- 4 tablespoons all-purpose flour
Instructions
- Preheat oven: 425°F (220°C).
- Prepare garlic: Trim about ¼ inch off the tops of garlic heads, drizzle each with ~1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Wrap in foil.
- Prepare tomatoes and onions: Wash tomatoes. Halve smaller tomatoes and quarter larger ones. Peel and wedge onions. Arrange on parchment-lined baking sheets without overcrowding.
- Drizzle each pan with 2 tablespoons olive oil and season with salt and pepper. Place foil-wrapped garlic on the sheet pans.
- Roast: Roast for 35 minutes, flipping vegetables once if needed. Tomatoes should be softened and slightly caramelized; onions tender with golden edges; garlic soft.
- Combine: In a large pot, add chicken broth, roasted tomatoes and juices, basil, and squeezed roasted garlic cloves.
- Bring to a boil, then reduce to a simmer and cook uncovered for 20–25 minutes to concentrate flavors.
- Blend: Blend the mixture until smooth with a blender or immersion blender.
- Strain: Pour the blended soup through a fine mesh strainer into the pot, pressing to extract liquid for a silky consistency.
- Add 1–2 teaspoons sugar to balance acidity, if needed.
- Finish with cream: Stir in heavy cream and heat 1–2 minutes more until warmed through.
- Make roux (optional): In a small saucepan melt butter, stir in flour and cook 2–3 minutes until golden. Whisk the roux gradually into the strained soup to thicken.
- Ladle into bowls, garnish with fresh basil, and serve warm.
Notes
Tip: To chiffonade basil, stack leaves, roll into a tight cylinder, and slice thinly for a delicate garnish.
Nutrition
Calories: 608 kcal per serving (approximate). Other nutrition values will vary based on specific ingredients and portion sizes.
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