Creamy Roasted Tomato Soup (Sheet Pan Tomato Soup)
Our creamy roasted tomato soup recipe is made with simple ingredients like roasted tomatoes, garlic, onion, and fresh basil. This delicious soup is pureed and strained, and uses heavy cream and a roux to achieve a smooth consistency.
Servings: 4 servings
Calories: 608kcal
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
- ½ 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 ¼ 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
Tip: Chiffonade the basil by stacking the leaves, rolling them into a tight cylinder, and slicing thinly.
Nutrition
Calories: 608kcal | Carbohydrates: 36g | Protein: 9g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1043mg | Potassium: 1313mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5064IU | Vitamin C: 72mg | Calcium: 129mg | Iron: 2mg
