Our creamy roasted tomato soup is made from simple, flavorful ingredients: roasted tomatoes, garlic, onions, and fresh basil. This sheet-pan method yields a velvety soup that is pureed, strained, and finished with heavy cream and an optional roux for extra silkiness.
We love this soup when tomatoes are at their peak—silky, bright, and deeply flavored from roasting.
For this batch we picked a mix of Roma and globe tomatoes from a nearby farm stand. Last summer we used Amish Paste heirlooms with great results. Use whatever ripe tomatoes you prefer; the roasting concentrates their sweetness and flavor.
This is not your average canned tomato soup. Roasting on a sheet pan caramelizes the vegetables, and straining the blended mixture through a fine mesh creates an exceptionally smooth texture. Because the straining reduces volume, this recipe yields about four generous servings.
We finish the soup with heavy cream and, if desired, a butter-and-flour roux to thicken it further. Serve with garlicky crostini, sourdough grilled cheese, or a crisp salad.
For more vegetable-forward soups, try roasted cauliflower & parmesan or butternut squash & carrot soup.
What we love about this recipe
- Fresh ingredients: Ripe tomatoes, garlic, onions, and basil shine in this seasonal soup.
- Rich, creamy texture: Straining, heavy cream, and an optional roux deliver a silky finish.
- Comforting: Warm and cozy, it pairs perfectly with grilled cheese, crostini, or crusty bread.
Ingredients
A full ingredient list with measurements is provided in the recipe card below.
- Garlic: Roasted heads add mellow, sweet depth.
- Fresh tomatoes: A mix of Roma and globe work well; San Marzano or other ripe varieties are good too.
- Yellow onions: Sweet onions or shallots are fine substitutes.
- Extra virgin olive oil: For roasting and flavor; avocado oil can be used instead.
- Chicken or vegetable broth: Provides a savory base; use vegetable stock to keep it vegetarian.
- Fresh basil: Adds brightness and aroma; dried basil can be used in a pinch.
- Heavy cream: For richness; substitute with 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 of the garlic heads, drizzle with olive oil, season with salt and pepper, and wrap them in foil.
Step 2: Wash and cut the tomatoes and onions. Arrange them on parchment-lined sheet pans, drizzle with olive oil, and season with salt and pepper.
Step 3: Put the garlic on the sheet pans and roast for about 35 minutes, turning the vegetables once if needed, until softened and caramelized.
Step 4: Combine the roasted vegetables, chicken broth, and basil in a large pot. Squeeze the roasted garlic from its skins into the pot.
Step 5: Blend the mixture until smooth using a blender or immersion blender.
Step 6: Strain the blended soup through a fine mesh strainer for the silkiest texture. Adjust seasoning and stir in heavy cream, heating briefly to warm through.
Step 7 (optional): For extra body, make a roux by melting butter and stirring in flour until golden, then whisk it into the soup to thicken. Serve warm with fresh basil garnish.
Garlic Crostini
Toasted baguette slices brushed with garlic-infused olive oil are ideal for dipping. They add crunch and garlic flavor that pairs beautifully with the creamy soup.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Arrange ¼-inch baguette slices in a single layer. Combine olive oil and minced garlic, brush both sides of each slice, and bake about 10 minutes until golden and crisp. Serve warm or at room temperature.
Recipe Tips
- Use ripe tomatoes: Choose the best tomatoes you can find—fresh, ripe fruit makes the biggest difference. If using canned, fire-roasted varieties add depth.
- Strain thoroughly: Press the puree through a fine mesh strainer with a spoon or spatula for a silky, lump-free finish.
What to Serve
Serve with garlic crostini, a sourdough grilled cheese, Caesar or mixed green salad, or any crusty bread for dipping. The soup’s richness pairs well with bright, acidic side dishes or salty, crunchy breads.
How to Store Leftovers
Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently on the stove, then add cream and roux if you removed them before storing.
Commonly Asked Questions
Yes. Freeze before adding cream or roux for best texture. Cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and finish on the stove with cream and roux.
No — peeling is unnecessary. The skins blend in and contribute flavor, and straining removes any remaining bits for a smooth finish.
This creamy roasted tomato soup balances roasted tomato, garlic, and onion flavors with fresh basil and a touch of sweetness. Blended and strained for the smoothest texture, then finished with heavy cream and an optional roux, it makes an elegant, comforting bowl any time tomatoes are in season.
📖 Recipe
Creamy Roasted Tomato Soup (Sheet Pan Tomato Soup)
Krysten Wilkes & Marrekus Wilkes
Equipment
- Two large baking sheets
- Regular 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
- Salt and black pepper to taste
- 4 cups chicken broth or vegetable broth
- 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: Heat oven to 425°F (220°C).
- Prepare garlic: Trim ¼ inch from garlic heads, drizzle with ~1 tablespoon olive oil each, ½ tsp salt and ¼ tsp pepper per head, wrap in foil.
- Prep vegetables: Wash and cut tomatoes (halve small, quarter large) and cut onions into wedges.
- Arrange tomatoes and onions on parchment-lined sheet pans without crowding.
- Drizzle with olive oil (about 2 tbsp per pan), season with salt and pepper, and add the garlic heads to the pans.
- Roast: Roast 35 minutes, turning if edges over-caramelize. Vegetables should be soft and golden.
- Combine: In a large pot, add chicken broth, roasted tomatoes and juices, and basil. Squeeze roasted garlic into the pot.
- Bring to a boil, then simmer uncovered 20–25 minutes to reduce slightly.
- Blend: Blend until smooth with a blender or immersion blender.
- Strain: Pass the puree through a fine mesh strainer into the pot, pressing to extract liquid for a velvety texture.
- Add 1–2 teaspoons sugar to balance acidity, adjusting to taste.
- Finish: Stir in heavy cream and heat 1–2 minutes until warmed through.
- Optional roux: Melt butter, whisk in flour and cook 2–3 minutes until golden. Gradually whisk into the soup to thicken. Season to taste.
- Serve: Ladle into bowls, garnish with basil, and serve warm.
Notes
Tip: Chiffonade basil by stacking leaves, rolling them into a tight cylinder, and slicing thinly for a delicate garnish.
Nutrition
Carbohydrates: 36 g
Protein: 9 g
Fat: 50 g
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