Quick Facts
Time: 50 minutes • Yield: 4 servings • Skill: Easy • Method: One-pan roast + blend • Diet: Vegan, GF, DF
Introduction
Tomato Soup should taste like tomatoes—sweet, roasty, and bright—and this sheet-pan method makes it happen with hardly any effort. By roasting tomatoes with garlic and onions, you build a deep base that blends into a smooth, satisfying bowl finished with good olive oil. The flavor is savory with gentle sweetness and peppery edges; the texture is velvety without cream. Ideal for meal prep, budget cooking, and anyone searching Soup Ideas that feel special enough for guests but simple enough for a Tuesday.
Want more tomato-forward comfort? Don’t miss our Tomato Soups lineup.
Why You’ll Love It
- Weeknight-easy: set-and-forget roasting, then blend.
- Flexible: choose cherry or Roma tomatoes; add basil or keep it classic.
- Balanced flavor: caramelized sweetness + savory garlic + lively acid.
- Great leftovers: turns into Cherry Tomato Soup or Tomato Vegetable Soup with a few swaps.
Roasted Garlic Tomato Soup
Ingredients
Equipment
Method
- Preheat oven to 425°F. Toss halved tomatoes, onion wedges, and peeled garlic cloves with olive oil, salt, pepper, and paprika. Spread evenly on a large rimmed sheet pan.
- Roast for 30–35 minutes until tomatoes are wrinkled, edges are caramelized, and garlic is soft and golden. Remove from oven.
- Transfer roasted vegetables and pan juices to a blender. Add 1 cup of vegetable stock and blend until mostly smooth.
- Pour the blended mixture into a pot over medium heat. Stir in the remaining stock to reach desired consistency. Simmer for 5–8 minutes.
- Stir in vinegar or lemon juice. Taste and adjust salt, pepper, or heat as needed. Finish with a swirl of olive oil and fresh basil if desired.
- Ladle into bowls and let sit 2 minutes before serving to allow the flavors to settle and surface to gloss.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2½ lb ripe tomatoes, halved (Roma or cherry)
- 1 medium onion, cut into wedges
- 1 whole head garlic, cloves peeled
- 3 Tbsp extra-virgin olive oil, plus more to finish
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika or sweet paprika
- Pinch red pepper flakes (optional)
- 2–2½ cups low-sodium vegetable stock
- 1–2 tsp red wine vinegar or lemon juice
- Fresh basil, torn (optional for serving)
What each ingredient does:
Tomatoes: body + color • Onion: sweetness • Garlic: round, mellow depth • Olive oil: richness and sheen • Salt/pepper: structure and lift • Paprika: warmth • Flakes: subtle heat • Stock: adjust thickness • Acid: bright finish • Basil: fresh aroma.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Add a small carrot for sweetness or celery for aromatic backbone.
- Tomatoes: In winter, use 1 can (28 oz) whole tomatoes + 1 lb fresh for brightness.
- Herbs: Basil is classic; thyme makes it woodsy; oregano leans toward Italian Soup notes.
- Creamy option: Blend in ¼ cup coconut milk off heat.
- Pasta spin: Stir cooked ditalini into bowls for a Spaghetti Soup vibe without turning it into stew.
- Budget/time: Roast at 450°F for 25–30 minutes to speed up; check for charred edges.
Equipment Notes
- Large rimmed sheet pan (do not crowd).
- Blender or immersion blender; countertop yields silkier results.
- Medium pot to simmer and hold.
- Optional: parchment for easy cleanup; ladle for tidy serving.
Step-by-Step
- Preheat 425°F. Toss halved tomatoes, onion wedges, and peeled garlic with olive oil, salt, pepper, and paprika. Spread on a sheet pan.
- Roast 30–35 minutes. You want wrinkled skins, edges caramelized, and garlic soft. That roasted sugar equals big flavor.
- Blend. Transfer veg and all pan juices to a blender with 1 cup stock; blend mostly smooth.
- Simmer. Pour into a pot; add remaining stock to desired thickness. Simmer 5–8 minutes to marry flavors.
- Finish. Stir in vinegar or lemon juice; taste for salt and heat. Swirl in a spoon of olive oil and add torn basil if you like.
- Serve. Ladle into warm bowls; rest 2 minutes so the flavor settles and the surface glosses.
Doneness cues: edges deeply golden; soup coats the back of a spoon; aroma is sweet-savory.
Make-Ahead, Storage & Reheating
- Make-ahead: Roast veg up to 48 hours ahead; store separately from stock.
- Fridge: 3–4 days; expect flavors to deepen.
- Freeze: 2–3 months; freeze flat in bags for speedy thawing. Add fresh basil after reheating.
- Reheat: Gently on the stove; loosen with stock or water; brighten with a squeeze of lemon.
How to Lighten / Make It Creamy
- Lighten: Increase stock by ½–1 cup and finish with more lemon.
- Creamy: Off heat, add ¼–½ cup coconut milk or 2 Tbsp cashew butter; blend to emulsify. If using a dairy alternative, add gradually to avoid separation.
Toppings, Garnishes & Finishes
- Crunch: Herbed croutons, toasted pumpkin seeds, or crispy chickpeas.
- Fresh: Basil, mint, or chives; a drift of lemon zest.
- Tang/Heat: A spoon of chili crisp or a drizzle of balsamic reduction.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with a chopped salad, roasted green beans, or warm flatbread. For a pasta-friendly bowl, add a small scoop of cooked orzo for an easy Pasta Soup Recipes nod. Try sparkling water with citrus or a crisp white if you’re pouring drinks.
Planning your week? Build a simple menu around these easy Soups.
Scaling the Recipe
Double easily with two sheet pans; rotate halfway. If you only have one pan, roast in two rounds to keep caramelization. To halve, use a smaller pan so tomatoes still roast, not steam.
Nutrition & Dietary Notes
Naturally Vegan, GF, and DF. Tomatoes bring potassium and antioxidants; olive oil supports absorption and gives satisfying mouthfeel. Allergen-friendly as written (no nuts, dairy, or gluten ingredients).
Troubleshooting
- Flat flavor? Add ½ tsp salt and a splash of vinegar; finish with fresh basil.
- Too thick? Whisk in warm stock a little at a time.
- Too thin? Simmer uncovered to reduce, or blend in a few drained canned tomatoes.
- Too acidic? Add a teaspoon of olive oil and a pinch of sugar or a bit of coconut milk to smooth edges.
FAQs
Can I use frozen/precut ingredients? Yes—frozen onions and garlic are fine; thaw and pat dry so they roast, not steam.
Best protein or veg add-ins? Stir in white beans, roasted zucchini, or cooked lentils for Tomato Vegetable Soup energy.
How do I keep it from drying or burning in the oven? Use enough oil and pull when edges char lightly—black spots taste bitter.
Dairy-free or gluten-free? It’s already both; for creamy texture, use coconut milk or cashew butter.
How long does it keep/freeze? 3–4 days in the fridge; 2–3 months in the freezer.
Variations
- Lemony Herb: Add lemon zest and juice with a shower of dill and parsley.
- Spicy Chipotle: Blend in chipotle and a little adobo; balance with lemon.
- Creamy Parmesan (non-vegan): Finish with grated Parmesan and a splash of evaporated milk for a silky edge.
Chef Notes / Test Kitchen Tips
The biggest variable is water content. Juicier tomatoes need more reduction; drier Romas may need extra stock. Start with less liquid; add to texture. Salt in layers and finish with acid after simmering—that’s where the tomato flavor leaps forward. Typical finish window: done between 48–52 minutes depending on how fast your oven roasts.
Conclusion
This Tomato Soup earns a permanent spot in your weeknight lineup: one pan to roast, one pot to warm, and a blender to make it silky. It keeps beautifully for 3–4 days and turns into tomorrow’s lunch without extra fuss. If you try it, leave a note with your favorite garnish or pasta add-in—your take helps the next cook make a bowl they love.
