Roasted Tomato Soup
Sheet pan tomatoes, garlic and onion, blended silky with a splash of cream. Grilled cheese strongly encouraged.
The first cold Saturday of the fall, this is what's for lunch. The oven does nearly all the work, and the house smells incredible for hours.
I make a double batch and freeze half in mason jars so there is always soup in the house on the nights nobody wants to cook.
Soups & Sides · Easy
Roasted Tomato Soup
Sheet pan tomatoes, garlic and onion, blended silky with a splash of cream. Grilled cheese strongly encouraged.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 6 servings
Scaled from the original 6 servings. Pan sizes and bake times may need a little nudge.
Ingredients
Method
Heat the oven to 425°F. Toss the tomatoes, onion and garlic with the oil, salt and pepper on a sheet pan, cut sides up.
Roast until the tomatoes slump and the edges char.
Scrape everything into a pot with the broth and blend until smooth.
Stir in the cream, warm it through, and taste for salt. Top with basil.
Tip: tap a number to tick off a step. Timers keep running while you scroll.
Notes, tips & swaps
- Freezes well for 3 months. Leave the cream out and add it when you reheat.
- Serve it with grilled cheese made on the everyday sourdough.
Tools I used
Enameled Dutch ovenThe pot I use most. Sourdough, soup, braises, and it goes straight from the stove to the table.Shop at Amazon (opens in a new tab)
Wooden spoon setHandmade spoons that don't scratch the enamel. Mine are stained from years of tomato sauce.Shop at Etsy (opens in a new tab)Some of these are affiliate links. If you buy through them I may earn a small commission, at no extra cost to you. I only share things I actually use. As an Amazon Associate I earn from qualifying purchases. More about this
