Sheet Pan Tomato Soup

Name: Sheet Pan Tomato Soup
Total time: 50 min
Yield: 4
Ingredients: 2 carrots; 2 red bell peppers; 16 oz Campari tomatoes; 16 oz cherry tomatoes; 1 yellow onion; 1 head garlic; Olive oil; Salt & black pepper; Dried basil; 2–4 cups chicken or veggie broth; 1⁄2–1 cup cream or coconut cream; Sourdough; Butter; Parmesan; Fresh basil; Balsamic vinegar

Craving a cozy bowl of soup? This roasted sheet pan tomato soup is as easy as it gets and packed with deep, delicious flavor. Roasting the veggies takes it to a whole new level. Don’t skip the parmesan crisps—chef’s kiss.

Total time: 50 min
Serves: 4
Updated: February 26, 2026
Recipe by: Saba

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Sheet Pan Tomato Soup

Total: 50 min
Serves: 4

Ingredients

2 carrots
2 red bell peppers
16 oz Campari tomatoes
16 oz cherry tomatoes
1 yellow onion
1 head garlic
Olive oil
Salt & black pepper
Dried basil
2–4 cups chicken or veggie broth
1⁄2–1 cup cream or coconut cream
Sourdough
Butter
Parmesan
Fresh basil
Balsamic vinegar

Instructions

Step 1Season chopped veggies with olive oil, salt, pepper, and dried basil.
Step 2Roast at 350°F for 35 minutes (convection) or 375°F for 45 minutes (conventional).
Step 3Transfer to a pot, squeeze out roasted garlic, add broth, and heat for 5 minutes before blending.
Step 4Stir in cream, adjust seasoning, top with basil, and finish with a splash of balsamic.
Step 5For parmesan crisps: butter sourdough, sprinkle parmesan, and bake at 350°F for 8 minutes (convection) or 375°F for 10 minutes (conventional).