Learn how to make roasted tomato sauce with fresh summer tomatoes! All the ingredients are roasted in the oven to develop a rich, sweet-tasting soup, and then everything is blended until it is creamy and smooth. It’s the easiest soup recipe because the oven does all the work, and it is a delicious tomato sauce made from scratch!
What could be more classic than a tomato and basil soup made from scratch? This one stands out as my favorite version because we use tomatoes we grew in our garden and roast everything in the oven instead of cooking it on the stovetop.
We roast the tomatoes, onions, and garlic to deepen the flavors and bring out the natural sweetness of the ingredients. No broth is even needed; we use the natural juices released from the tomatoes to create the perfect consistency.
The results are beautiful, bright, and perfectly sweet, with pops of fresh basil in every bite! The consistency is creamy and smooth without using any milk or cream at all.
Ingredients – What You Need
Below you’ll find the list of ingredients you’ll need to make this soup!
Tomatoes: I recommend using Roma tomatoes or any variety of plum you like. You can also do a combination of plum and cherry, as I’ve tested this myself with my garden tomatoes.
Onion: a yellow onion is needed to develop deeper flavor in the soup.
Garlic: this soup is layered with both fresh garlic cloves and garlic powder to create even more flavor.
Fresh basil: add fresh basil to the finished soup for a fresh bright flavor!
Olive oil: for roasting the tomatoes, and it will also add a nice richness to the soup.
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 garlic powder and a pinch of salt. Blend on high for about 30 seconds until creamy. Taste and add more salt to taste (if needed) 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! If you’re not pairing it with a classic grilled cheese, you can serve it alongside some tasty pizza like our 10-minute naan pizza, sheet pan pizza, or our crispy cast iron skillet pizza. Or sourdough bread or our rosemary garlic bread!
Storing & Freezing Leftovers
How long it keeps – leftovers from this soup will keep for about 5 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
Curried Sweet Potato Bisque
Carrot Ginger Soup
30-Minute Leek and Potato Soup
Creamy Cauliflower Soup
Sheet Pan Roasted Tomato Soup
Ingredients
- 2-3 Tablespoons olive oil
- 3 lbs plum tomatoes
- 1 small to medium yellow onion, sliced about 1/2 to 1 inch thick
- 3 large garlic cloves, peeled and left whole
- 1/4 teaspoon garlic powder
- 1-2 Tablespoons fresh basil, chopped
- salt and black pepper to taste
Instructions
- Preheat oven to 400F.
- Roast ingredients: Arrange the halved or quartered tomatoes on a large sheet pan or roasting pan with the sliced onions and whole garlic cloves. Evenly drizzle with olive oil, 1/4 teaspoon of salt, and a generous pinch of black pepper. Toss everything together, then lay everything evenly out on the pan again. Bake for 30-35 minutes or until the tomatoes, the tomatoes should be soft and nicely roasted.
- Blend: Once the tomatoes and onions are finished roasting, carefully transfer them to a high-powered blender (along with the juices from the tomatoes) and 1/4 teaspoon of garlic powder. Blend on high for about 20-30 seconds until the consistency is creamy and smooth. Taste, and add any more salt to taste until the flavor is just right.
- Serve: transfer the soup to a bowl right away (or heat up on the stove-top in a separate pot if it's not hot anymore) and stir in the fresh chopped basil. Enjoy!
the recipes look authentic and easy to make,
This recipe was extremely easy and packed with flavor. I truly was skeptical due to the ease of the recipe, but it will not disappoint. The fresh basil for me was the cherry on top. I will never buy canned tomato soup again!! DELICIOUS!!!