Learn how to make roasted tomato sauce with fresh summer tomatoes! All the ingredients are roasted on one pan to make things super simple. No dairy or cream is required and every bite is full of rich, fresh flavor!
This super creamy roasted tomato soup is THE easiest soup you will ever make. I promise. You’ll roast all of the ingredients (6 in total) on one pan, then blend the ingredients until creamy and smooth. No broth is needed and the flavor is super rich without using a ton of ingredients.
You can also use a variety of tomatoes to make it! And by roasting the tomatoes in the oven, we’re caramelizing them and deepening the flavor to be rich and sweeter. No dairy or cream is needed either. Just simple plant-based ingredients resulting in the most delicious tomato soup!
Ingredients – What You Need
Below you’ll find the list of ingredients you’ll need to make this soup!
Tomatoes: my top choices for soup are Roma, plum, or cherry tomatoes. You can also do a combination of tomatoes!
Onion: a yellow onion adds the perfect depth of flavor.
Garlic: fresh garlic for roasting, plus garlic powder to layer even deeper flavor.
Fresh basil: add fresh basil to the finished soup for a fresh bright flavor!
Oil: for roasting the vegetables. I recommend using avocado oil or another oil that can handle high heat well.
How to Make Roasted Tomato Soup
First, preheat the oven to 400F.
Then arrange halved tomatoes, sliced onions, and garlic cloves on a sheet pan. Drizzle with oil, sprinkle with a pinch of salt, and roast for 30-35 minutes.
When the tomatoes and onions are roasted, add them to a blender with 1/4 teaspoon of salt and garlic powder, and blend on high for about 30 seconds until creamy. Taste and adjust seasoning before serving with fresh chopped basil!
Tips for Success
- For larger tomatoes – if you are using larger tomatoes be sure to quarter them so they roast evenly.
- Use ripe tomatoes – in order for the flavors of this soup to be rich and sweet, use ripe, super red tomatoes. Anything that is unripe or yellow/green in color will result in a lack of flavor and bitterness.
- Additional flavors – for even more flavor, you can also top this soup with fresh parmesan cheese, croutons, or a drizzle of balsamic glaze!
- Add protein – you can add some plant-protein to this recipe and blend 1/2 cup of cooked white beans in with the ingredients. It will make the soup even creamier and more filling!
- How to blend the soup – to puree the ingredients into a creamy consistency, you can use a high-powered blender, food processor, or a hand-immersion blender.
- Fixing acidity – if the soup is tasting too acidic, add a teaspoon of maple syrup at a time until the flavor is just right.
What to Pair it With
This delicious soup goes perfectly with so many things! You can serve it alongside some tasty pizza like our 10-minute naan pizza, sheet pan pizza, or our crispy cast iron skillet pizza. If you’re looking to pair this with a lighter dish, you can also serve it with a satisfying salad like our Tuscan artichoke salad, summer farro salad, or this warm kale and brussel sprout salad!
Storing & Freezing Leftovers
How long it keeps – leftovers from this soup will keep for about 3-4 days. Store in an airtight container and refrigerate.
How to freeze – allow soup to cool completely before placing in a freezer-friendly bag and laying flat in the freezer, or store in an airtight container. Freeze for 1-2 months.
More Creamy Soups to Try
Sheet Pan Roasted Tomato Soup
- Preheat oven to 400F.
- Roast ingredients: on a large sheet pan arrange halved or quartered tomatoes, sliced onions, and whole garlic cloves. Evenly drizzle with oil, a pinch of salt, and bake for 30-35 minutes or until the tomatoes are properly roasted and soft.
- Blend: in a high-powered blender or food processor, add all of the roasted ingredients with garlic powder and 1/4 teaspoon of salt. Blend for 30 seconds or until the consistency is creamy and smooth.
- Serve: Top the soup with fresh chopped basil and cracked black pepper. Serve and enjoy!