Sheet Pan Roasted Tomato Soup
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!
Servings 4
Calories 101kcal
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!
Notes
Toppings
Some additional toppings we like to pair with tomato soup are freshly grated parm/Parmigiano Reggiano, homemade croutons, and bread for dipping!
Nutrition
Serving: 1cup | Calories: 101kcal | Carbohydrates: 15.5g | Protein: 3.3g | Fat: 4.2g | Cholesterol: 0mg | Sodium: 163mg | Sugar: 9.7g | Vitamin A: 16IU | Vitamin C: 54mg