Quick Facts
Time: 50 minutes • Yield: 4 servings • Skill: Easy • Method: Sheet-pan roast + blender • Diet: Vegan, GF, DF

Introduction

Tomato Soup meets its boldest self when you roast the tomatoes until sweet and blistered alongside garlic and onions. If you’ve ever wished a weeknight soup tasted like it simmered all day, this one solves it: a sheet pan, a hot oven, and a blender pull intense, caramelized flavor with almost no effort. The flavor profile is bright and concentrated—ripe tomato depth, mellow roasted garlic, and a peppery olive oil finish—while the texture is silky with a little body. It’s perfect for busy families, budget-friendly meal preppers, and anyone hunting for Fall Soup Recipes that feel cozy without being heavy. Whether you’re into Roasted Tomato Basil Soup or Tomato Vegetable Soup vibes, this is your weeknight keeper.

Craving more bowls like this? Browse our Tomato Soup Recipes for creamy, roasted, and basil-forward spins.

Why You’ll Love It

• Weeknight-easy: minimal chopping, clear timing.
• Flexible: works with cherry tomatoes or Romas; add basil or keep it plain.
• Balanced flavor: sweet-roasty tomatoes, savory garlic, a hit of acid, and peppery olive oil.
• Great leftovers: reheats beautifully for lunches or pasta soup riffs.

Tomato Soup — Roasted Tomato & Garlic, One-Pan, Weeknight-Ready

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• Author: Lily
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Silky, weeknight-easy roasted tomato soup with blistered tomatoes, sweet onions, and mellow roasted garlic—finished with a bright splash of acid and peppery olive oil. Vegan, gluten-free, dairy-free; big flavor from a single sheet pan and a blender.

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Ingredients

• 2½ lb ripe tomatoes (Romas or cherry), halved

• 1 medium yellow onion, cut into thick wedges

• 1 large head garlic, cloves separated and peeled

• 3 Tbsp extra-virgin olive oil, plus more to finish

• 1 tsp kosher salt, plus more to taste

• ½ tsp freshly ground black pepper

• ½ tsp smoked paprika

• ¼ tsp red pepper flakes (optional)

• 2 cups low-sodium vegetable stock

• 1–2 tsp sherry vinegar or lemon juice, to finish

• Handful fresh basil, torn (optional)

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Instructions

1. Heat oven to 425°F (220°C). On a large sheet pan, toss tomatoes, onion, and garlic with olive oil, salt, pepper, smoked paprika, and red pepper flakes. Spread in a single layer.

2. Roast 30–35 minutes, until tomatoes are collapsed with light char and garlic is soft and golden.

3. Transfer roasted veg and pan juices to a blender with 1 cup stock; blend smooth (leave a little texture if you like).

4. Pour into a pot over medium heat; add remaining stock to desired thickness. Simmer 5–8 minutes.

5. Off heat, stir in vinegar or lemon juice to brighten. Swirl in a little olive oil; fold in basil if using.

6. Serve in warm bowls with cracked pepper and a final drizzle of olive oil.

Notes

• Use low-sodium stock so you can season perfectly at the end.

• For creamy: blend in ¼–½ cup coconut milk or 2 Tbsp tahini off heat.

• Off-season: swap in a 28-oz can whole peeled tomatoes + 1 lb fresh.

• Don’t crowd the pan—use two pans if needed so tomatoes roast, not steam.

• Make-ahead: roast veg up to 2 days ahead.

• Storage: 3–4 days chilled; 3 months frozen (add fresh basil after reheating).

• Reheat gently; add a splash of stock or water and a squeeze of lemon to revive.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: soup recipes
• Method: Sheet-pan roast + blender
• Cuisine: American/Italian

Ingredients

• 2½ lb ripe tomatoes (Romas or cherry), halved
• 1 medium yellow onion, cut into thick wedges
• 1 large head garlic, cloves separated and peeled
• 3 Tbsp extra-virgin olive oil, plus more to finish
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional, for gentle heat)
• 2 cups low-sodium vegetable stock
• 1–2 tsp sherry vinegar or lemon juice, to finish
• Handful fresh basil, torn (optional)

What each ingredient does:
Tomatoes: concentrated base and body • Onion: sweetness and backbone • Garlic: roasty depth • Olive oil: richness and silky mouthfeel • Salt/pepper: wake up flavors • Smoked paprika: warmth without heat • Red pepper flakes: quiet kick • Veg stock: thins to sip-able texture • Acid (vinegar/lemon): brightens at the end • Basil: fresh lift.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap yellow onion for red or sweet onion; add a small carrot for extra sweetness.
• Tomatoes: Any meaty tomato works; out of season, use a 28-oz can of whole peeled tomatoes plus 1 lb fresh for brightness.
• Herbs: Basil is classic; oregano or thyme leans Italian Soup; parsley adds freshness.
• Heat: Use Aleppo pepper for a gentle, fruity warmth.
• Diet tweaks: Already Vegan/GF/DF. To make extra creamy, add a splash of coconut milk or blend in a spoon of tahini.
• Budget/time savers: Use canned tomatoes entirely and roast just onions + garlic for 20 minutes.

Equipment Notes

• Required: Large sheet pan, parchment (optional), blender (immersion or countertop), medium pot.
• Nice-to-have: Rimmed half-sheet for airflow; silicone spatula for scraping every drop.
• Size tips: Don’t crowd the pan—use one large pan or two smaller pans so tomatoes actually roast, not steam.
• Cleanup: Line the pan with parchment for easier cleanup; rinse blender with hot water immediately.

Step-by-Step

1. Heat the oven (425°F) & prep. Halve tomatoes, wedge onion, peel garlic. Toss on a sheet pan with olive oil, salt, pepper, smoked paprika, and red pepper flakes. Spread in a single layer—space equals caramelization.
2. Roast (30–35 min). Look for edges lightly charred, tomatoes collapsed, garlic golden and soft. This concentrates sugars and builds the soup’s backbone.
3. Blend the base. Tip roasted veg and all pan juices into a blender with 1 cup stock. Blend until smooth but not watery; keep a little texture for character.
4. Adjust consistency. Pour into a pot over medium heat; add remaining stock to your preferred thickness.
5. Simmer & season (5–8 min). Let flavors marry. Taste; add 1–2 tsp sherry vinegar or lemon juice to brighten.
6. Finish. Off heat, swirl in a tablespoon of olive oil and fold in torn basil if using.
7. Serve. Ladle into warm bowls; top with cracked pepper and a final drizzle of olive oil. Rest 2 minutes so flavors settle.

Doneness cues: tomatoes wrinkled with charred spots; garlic soft and sweet; soup coats the back of a spoon.

Make-Ahead, Storage & Reheating

• Make-ahead: Roast vegetables up to 2 days ahead; keep refrigerated.
• Fridge: Store soup 3–4 days in a sealed container; flavor deepens.
• Freeze: Up to 3 months. Freeze without basil; add fresh herbs after reheating.
• Reheat: Warm gently over medium-low heat; add a splash of stock or water and a squeeze of lemon to revive.

How to Lighten / Make It Creamy

• Lighten: Add one extra cup of stock and more acid; serve with a big herb shower.
• Creamy: Blend in ¼–½ cup coconut milk or 2 Tbsp tahini off heat for silkiness. Temper dairy alternatives by adding slowly while whisking to avoid splitting.

Toppings, Garnishes & Finishes

• Crunch: Garlic croutons, toasted almonds, or crispy shallots.
• Fresh: Basil, parsley, or chives; lemon zest.
• Tang/Heat: Chili oil, red pepper flakes, or a splash of vinegar.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, simple green salad, or roasted broccoli. For a pasta soup angle, drop in small cooked pasta for a nod to Spaghetti Soup or other Pasta Soup Recipes. For drinks, try sparkling water with lemon or a light red slightly chilled.

Scaling the Recipe

Double on two sheet pans; rotate halfway for even roasting. To halve, use a quarter sheet pan. Cool quickly in shallow containers if batch cooking; don’t over-blend or texture gets thin.

Nutrition & Dietary Notes

Tomatoes bring antioxidants and fiber; olive oil ups absorption of fat-soluble compounds. Recipe is naturally gluten-free and dairy-free; nut-free as written. For lower sodium, start with no-salt stock and season at the end.

Troubleshooting

• Too salty? Add unsalted stock or water and a squeeze of lemon.
• Too bland? Add salt, a splash of acid, and fresh basil; briefly bloom paprika in oil.
• Too watery? Simmer uncovered 5–10 minutes to reduce.
• Over-roasted (bitter)? Balance with a pinch of sugar or a bit more olive oil and basil.

FAQs

Can I use frozen or precut ingredients? Yes—frozen chopped onions and pre-peeled garlic work; roast from thawed and pat dry.
Best tomato swap? Cherry tomatoes roast fast; canned whole tomatoes + roasted garlic is excellent off-season.
How do I keep it from drying out? Don’t over-roast to black; pull when edges char lightly and tomatoes collapse.
Dairy-free/gluten-free? Already both. For creamy, use coconut milk or tahini.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen.

Variations

• Lemony Herb: Finish with lemon zest/juice and lots of dill + parsley.
• Spicy Chipotle: Stir in 1–2 tsp chipotle in adobo; balance with a touch of honey or extra lemon.
• Creamy Parmesan (non-vegan): Finish with grated Parmesan and a splash of evaporated milk.

For more cozy ideas across the seasons, check out our full collection of Soup Recipes.

Chef Notes / Test Kitchen Tips

Roasting is the lever—spread tomatoes out, and don’t crowd. Salt in stages and add acid right before serving; that’s when the tomato flavor pops. Expect the soup to be “done” between 45–55 minutes total depending on oven heat and tomato juiciness.

Conclusion

This Tomato Soup works on the busiest nights because the oven does the heavy lifting while you prep a salad. It keeps 3–4 days, freezes well, and flexes for pasta nights or bread dunking. If you make it, leave a rating and share your favorite garnish—your tips help other cooks find a weeknight winner.