Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes Sheet Pan Tomato Soup Be the first to rate & review! 1 Photo "A cozy and easy tomato soup!" By Jasmine Smith Jasmine Smith Jasmine Smith is a Recipe Developer & Tester with 10+ years experience working in the culinary industry. She is a recipient of James Beard Foundation: Women in Culinary Leadership Program. You can find her work in Southern Living, Food & Wine, Health Magazine, and other publications. You can follow her cooking adventures on Instagram @jazzy_the_princess. Allrecipes' editorial guidelines Published on October 23, 2024 Tested by Liz Mervosh Tested by Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 4 (serving size: 1 1/4 cup) Jump to Nutrition Facts Jump to recipe Believe it or not, a beautifully complex tomato soup can start on a sheet pan. In this recipe, the tomatoes, onions, and garlic are roasted until caramelized and slightly charred, adding a sweetness and subtle smokiness to the finished dish. The result is a light, yet velvety soup that feels both rustic and refined. Top with croutons, and you’ll feel like you’ve been transported straight to a cozy French bistro. “Roasting the tomatoes brings out their natural sweetness and softens their acidity,” shared recipe tester Liz Mervosh. “I particularly liked how pure the tomato flavor is—sweet with just a hint of grassiness. It reminds me of how a summer tomato tastes when pulled straight from the garden.” Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 (serving size: 1 1/4 cup) servings 3 pounds plum tomatoes, quartered 1 small sweet onion, peeled, trimmed, and cut into 6 wedges (root end left intact) 8 large garlic cloves 2 tablespoons olive oil, plus more for garnish 1 1/2 teaspoons kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more for garnish 1/8 teaspoon crushed red pepper (optional) 1/4 cup heavy whipping cream 1/4 cup loosely packed fresh basil leaves, plus thinly sliced leaves for garnish 2 teaspoons light brown sugar Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat oven to 450 degrees F (230 degrees C). On a large rimmed baking sheet, toss tomatoes with onion, garlic, olive oil, salt, black pepper, and crushed red pepper, if using, until vegetables are evenly coated. Dotdash Meredith Food Studios Roast in a preheated oven until juices are released and vegetables are very soft and charred in spots, 35 to 40 minutes. Dotdash Meredith Food Studios Transfer roasted vegetable mixture to a blender along with cream, basil, and brown sugar. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Season with salt to taste. Dotdash Meredith Food Studios Pour soup into bowls and garnish with a drizzle of olive oil, cracked black pepper, and thinly sliced basil leaves. Dotdash Meredith Food Studios Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 225 Calories 13g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 225 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 22% Cholesterol 17mg 6% Sodium 502mg 22% Total Carbohydrate 26g 10% Dietary Fiber 5g 19% Total Sugars 16g Protein 5g 10% Vitamin C 54mg 60% Calcium 81mg 6% Iron 1mg 8% Potassium 991mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.