Imagine a soup so rich, so deeply flavored, that it transforms ordinary tomatoes into a culinary masterpiece with minimal effort. This Sheet Pan Roasted Tomato Soup is not just another recipe – it's a game-changing approach to comfort food that will revolutionize your kitchen game. By roasting the tomatoes, onions, and garlic, we unlock an intense depth of flavor that will make you forget every bland tomato soup you've ever encountered.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to caramelize the tomatoes and onions, enhancing the flavor of your soup.
- In a large mixing bowl, combine the halved ripe tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle the olive oil over the vegetables and toss them gently to coat evenly.
- Spread the coated vegetables in a single layer on a large baking sheet. Make sure there is enough space between the pieces to allow for even roasting.
- Season the vegetables generously with salt and pepper. This will help to bring out their natural flavors as they roast.
- Place the baking sheet in the preheated oven and roast for about 30-35 minutes, or until the tomatoes are blistered and the onions are soft and caramelized.
- Once the vegetables are done roasting, remove the baking sheet from the oven and let it cool for a few minutes.
- Transfer the roasted vegetables to a large pot. Squeeze the roasted garlic out of its skins and add it to the pot along with the tomatoes and onions.
- Pour in the vegetable broth and stir to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat.
- Let the soup simmer for about 10-15 minutes to allow the flavors to meld together.
- Once the soup has simmered, use an immersion blender to puree the soup until it reaches your desired consistency. Alternatively, you can carefully transfer the soup in batches to a countertop blender, but be cautious as the soup will be hot.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with fresh basil leaves for an aromatic finish. Enjoy your delicious and comforting sheet pan roasted tomato soup!
Tips
- Choose ripe, in-season tomatoes for the most vibrant flavor. The better your tomatoes, the more delicious your soup will be.
- Don't rush the roasting process. Those golden-brown caramelized edges are where the magic happens, developing rich, complex flavors.
- Leave the garlic unpeeled during roasting. This technique steams the garlic inside its skin, creating a mellow, nutty flavor that perfectly complements the tomatoes.
- For a smoother soup, strain the blended mixture through a fine-mesh sieve to remove any seeds or tough skin.
- Experiment with garnishes! While fresh basil is classic, try toasted pine nuts, a drizzle of good olive oil, or a dollop of crème fraîche for extra luxury.
- This soup freezes beautifully. Make a double batch and store portions for quick, delicious meals later.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 12g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
