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.
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)
Instructions
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.
Roast 30–35 minutes, until tomatoes are collapsed with light char and garlic is soft and golden.
Transfer roasted veg and pan juices to a blender with 1 cup stock; blend smooth (leave a little texture if you like).
Pour into a pot over medium heat; add remaining stock to desired thickness. Simmer 5–8 minutes.
Off heat, stir in vinegar or lemon juice to brighten. Swirl in a little olive oil; fold in basil if using.
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