Our creamy roasted tomato soup is made with simple ingredients like roasted tomatoes, garlic, onion, and fresh basil. This delicious sheet pan tomato soup is pureed and strained, and uses heavy cream and an optional roux to achieve a smooth consistency.
Want to save this recipe?
We'll email you this recipe so you can come back to it later!
We love this creamy roasted tomato soup with fresh tomatoes! It’s silky smooth and delicious.
Marrekus and I picked out these tomatoes from our neighbor’s farm stand, a mix of Roma tomatoes and regular tomatoes. Our neighbors also grow Amish Paste heirloom tomatoes, which I used last summer when making this recipe.
Whenever tomatoes are in season, this delicious creamy roasted tomato soup is in rotation. Not your average tomato soup recipe, we roasted the tomatoes on a sheet pan and pureed and strained it through a fine mesh strainer for the smoothest consistency possible.
We also added heavy cream and a flavorful butter and flour roux to thicken the soup. Straining the pureed tomato mixture reduces the volume significantly, so this recipe makes about 4 servings.
This smooth and creamy roasted tomato soup goes perfect with garlicky crostini (we provided a recipe below), sourdough grilled cheese, or a fresh, crisp salad. Enjoy!
For more wholesome vegetable soup recipes, be sure to also check out our roasted cauliflower and parmesan soup and butternut squash and carrot soup recipe.
What we love about this recipe
- FRESH INGREDIENTS: This easy roasted tomato soup recipe uses fresh tomatoes, garlic, onions, and basil, making it the perfect recipe when tomatoes are in season.
- RICH FLAVOR, CREAMY TEXTURE: This pureed soup gets its smooth and creamy texture from straining and adding heavy cream and a butter roux.
- COMFORTING: This delicious tomato soup is so cozy, it’s a family favorite during soup season with a grilled cheese or crostini.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Fresh garlic: Roasted garlic is the best. There’s really no substitute.
- Fresh tomatoes: We used a mix of Roma tomatoes and regular (globe) tomatoes from my neighbor’s farm stand. However, you can use whatever tomatoes you want. San Marzano tomatoes are another popular option.
- Yellow onions: Substitute with shallots for a nice, mild flavor. Vidalia onions, Spanish onions, or other sweet onion work well.
- Extra virgin olive oil: Enhances flavor and aids in roasting. Substitute with avocado oil. Use for drizzling on vegetables before roasting.
- Chicken broth or chicken stock: Provides a savory, flavorful base. Substitute with vegetable stock for a vegetarian option.
- Fresh basil leaves: Adds fresh, aromatic flavor. Substitute with dried basil or other fresh herbs.
- Heavy whipping cream: Adds creaminess and richness. Substitute with half-and-half or coconut milk for a dairy-free option.
How to Make Creamy Roasted Tomato Soup on a Sheet Pan
Step 1: Preheat your oven to 425°F (220°C). Slice the tops off the garlic heads, drizzle with olive oil, salt, and pepper, and wrap them in foil. Set aside.
Step 2: Wash and cut the tomatoes and onions—halve the tomatoes and cut the onion into wedges. Arrange everything on parchment-lined baking sheets, drizzle with olive oil, and season with salt and pepper.
Step 3: Place the garlic on the sheet pans and roast for about 35 minutes, flipping the vegetables halfway through until they’re softened and caramelized.
Step 4: Combine the roasted tomatoes and onions, chicken broth, and fresh basil. Squeeze the garlic cloves from their skins and add them to the blender.
Step 5: Blend until smooth.
Step 6: Strain soup through a fine mesh strainer until velvety. Adjust the taste with sugar, salt, and pepper. Stir in heavy cream and heat for a couple of minutes.
Step 7: Optional–for extra thickness, melt butter, mix in flour to make a roux, and whisk it into the tomato soup. Serve warm, garnished with fresh basil if you like. Enjoy!
Garlic Crostini
Toasted baguette slices brushed with garlic and olive oil is perfect with creamy roasted tomato soup. We especially love to use this crusty bread for dipping into the soup!
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange ¼-inch baguette slices in a single layer. Mix olive oil and minced garlic, then brush both sides of each slice. Bake for about 10 minutes until golden and crispy. Serve warm or at room temperature—perfect with soups and salads!
Recipe Tips
- Use High-Quality Tomatoes: Opt for ripe, high-quality tomatoes for the best flavor. If using canned tomatoes, choose fire-roasted ones for added depth.
- Strain Well: For an ultra-smooth and creamy tomato soup, make sure to press the tomato puree through the strainer thoroughly. You can use a spoon or a spatula to help push the soup through.
What to Serve
My favorite thing to serve with homemade tomato soup is a crostini with olive oil and garlic (see recipe above). It also goes great with a sourdough grilled cheese sandwich, Caesar salad (my personal favorite, but any salad would work), and garlic bread or other crusty bread.
How to Store Leftovers
Allow the tomato soup to cool to room temperature. Pour into an airtight container. Store in the refrigerator for up to 4 days.
Commonly Asked Questions
Yes, you can freeze this homemade tomato soup, but it’s best to do so before adding the roux and heavy cream. Prepare the soup up to the point of blending and straining, then let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight. Reheat on the stove, then add the heavy cream and optional roux to finish.
No, you don’t need to peel fresh tomatoes for this tomato soup! The skins blend in and add extra flavor.
This creamy roasted tomato soup is rich and delicious! It combines the flavors of roasted tomatoes, garlic, and onions with fresh basil and a hint of sweetness. Blended to a smooth consistency, and finished with a touch of heavy cream and a roux, this soup has the perfect taste and texture. Whether you’re serving it with a side of crostini or enjoying it on its own, this soup is sure to become your favorite tomato soup recipe.
Creamy Roasted Tomato Soup (Sheet Pan Tomato Soup)
Equipment
- Baking Sheets: Two large sheet pans for roasting the vegetables.
- Regular Blender or Immersion Blender
- Fine Mesh Strainer: For straining the tomato soup to achieve a creamy consistency.
Ingredients
- 2 heads garlic
- 4 pounds tomatoes (we used a combination of Roma and globe tomatoes)
- 2 medium yellow onions
- 6 tablespoons extra virgin olive oil
- Diamond Crystal kosher salt
- black pepper
- 4 cups chicken broth or chicken stock
- 1 cup basil leaves fresh plus more for garnish
- 1-2 teaspoons sugar to taste
- 1/2 cup heavy whipping cream
Roux (Recommended)
- 6 tablespoons salted butter
- 4 tablespoons flour
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Prepare Garlic: Cut 1/4 inch of the tops of the garlic heads. Place garlic heads on separate pieces of aluminum foil. Drizzle each with about 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Fold up the foil and seal by twisting. Set aside.
- Prepare Tomatoes and Onions: Wash and dry the tomatoes. Cut smaller tomatoes (e.g., Roma) in half lengthwise and larger tomatoes (e.g., globe) into quarters. Peel the onion and cut into 6-8 wedges.
- On two large parchment-lined baking sheets, arrange the tomatoes cut side up and the onion wedges around them without overcrowding the pans.
- Drizzle each pan of tomatoes and onion with 2 tablespoons olive oil and season with salt and pepper to taste. Place the prepared garlic heads on the sheet pans.
- Roast: Roast in the preheated oven for 35 minutes. If the tomatoes or onions start to burn from caramelization, flip them over with tongs. The tomatoes should be softened and slightly caramelized, the onions tender and golden brown at the edges, and the garlic soft and fragrant.
- Prepare the Soup: In a large pot, combine the chicken broth, the roasted tomatoes and their juices, and fresh basil leaves. Squeeze the roasted garlic cloves out from the heads and add them to the pot.
- Bring the mixture to a boil, then reduce heat to a simmer. Simmer, uncovered, stirring occasionally for about 20-25 minutes until somewhat reduced.
- Blend: Using a blender or immersion blender, blend until smooth.
- Strain: Pour the blended soup through a fine mesh strainer into the pot to achieve a smooth, creamy consistency. Press with a spoon to extract as much liquid as possible.
- Add sugar to taste (about 1 to 2 teaspoons) to the soup to balance the acidity of the tomatoes.
- Finish with Cream: Stir in the heavy cream and heat the soup for another 1 to 2 minutes on the stove until warmed through.
- Prepare the Roux: In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2-3 minutes until the mixture is golden and bubbly.
- Gradually whisk the roux into the strained soup to thicken to your desired consistency. Season with more salt and pepper to taste, if needed.
- Serve: Ladle creamy tomato soup into bowls, garnish with fresh basil leaves if desired, and serve warm. Enjoy!
Notes
Nutrition
More Soup Recipes
Check out our delicious collection of soup recipes. From butternut squash and carrot soup to decadent cream of crab. These cozy recipes are perfect for soup season.
