Roasted Tomato Soup

vegan sheet pan soup
Vegan sheet pan soup
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3 lbs Tomatoes
1 Red onion sliced
1 bulb Garlic top cut off
1 bunch Basil small
2 tbsp Olive oil
¼ tsp Salt plus more to taste if needed
Black pepper to taste

Nutritional information


Roasted Tomato Soup


This sheet-pan Roasted Tomato Soup recipe combines extremely rich flavor, sweet acidity from the tomatoes, and aromatics from the roasted red onion, garlic, and basil. The tomatoes are the key here. The riper and more flavorful your tomatoes are, the better the soup will be. Serve with toasted chunks of bread for an easy and delicious starter the whole family will enjoy.

This delicious soup recipe can be made in under an hour and with only 5 minutes of hands-on time since it is mostly about roasting in the oven. The recipe has only 7 ingredients and is compliant with many diets, including vegetarian, vegan, and gluten-free.

To make this tomato soup from scratch, start out by roasting together the tomatoes, red onion, garlic, and basil until the tomatoes have charred a little and released their juices. Once the veggies are roasted, remove them from the oven and let cool for a few minutes in the pan. Transfer the tomatoes and onion to a blender. Carefully squeeze the bottom of the garlic bulb to release the cloves and add them to the blender. Strip a few roasted leaves of basil off the stem and add them to the blender too. Purée the ingredients until almost smooth. Thin out the soup with the juices from the pan to desired consistency. Taste and adjust the seasoning. Depending on the acidity of your tomatoes, you may want to add a pinch of sugar to balance the flavors.

To make the Roasted Tomato Soup, you will need the following ingredients:

Ingridiens for Roasted Tomato Soup

Steps to make Roasted Tomato Soup


Preheat oven

Preheat the oven to 400 °F.


Prepare tomatoes, onion, and garlic for roasting


On a large sheet pan, arrange 3 pound halved or quartered tomatoes, 1 sliced red onion, 1 garlic bulb with the top cut off, and a small bunch of basil. Evenly drizzle with 2 tablespoons olive oil and sprinkle with ¼ teaspoon salt and freshly ground black pepper to taste.




Roast for 30-35 minutes or until the tomatoes are lightly charred and have released their juices. Once roasted, remove the veggies from the oven and let them cool for 5 minutes in the pan.


Transfer veggies to blender


Transfer the tomatoes and onions to a blender. Squeeze the bottom of the garlic bulb to release the cloves and add them to the blender. Strip a few roasted basil leaves off the stem and add them to the blender too.




Blend until creamy and smooth. Thin out with the juices from the pan if needed. Taste and adjust the seasoning.



To serve, ladle the soup among bowls and top with fresh basil and cracked black pepper.

Rich, creamy, and flavorful, you are going to love a bowlful of this Roasted Tomato Soup! Ripe and juicy tomatoes, red onion, garlic, and fresh basil: simple seasonal ingredients for a delicious summer dining experience. Made this? Let us know! Snap a picture and tag it #cookmerecipes on Instagram. We love seeing what you’ve made!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

OMG! This is the best tomato soup recipe I've found. Thanks!

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