![['A vibrant side view of Sheet Pan Tomato Soup filled with cherry tomatoes and garlic.', 'Close-up shot of a bowl of Sheet Pan Tomato Soup garnished with cream and olive oil.', 'A rich, red tomato soup featuring halved cherry tomatoes and fresh herbs.', 'An inviting image of Sheet Pan Tomato Soup, showcasing its chunky texture and colorful ingredients.']](https://timetocooks.com/wp-content/uploads/2026/08/u6426281249_close_up_photo_side_view_from_reddit._taken_with__d58843ec-7d34-4119-aae7-4cd463b13484_0-300x300.webp)
Sheet Pan Tomato Soup
A flavorful and easy roasted tomato soup made on a sheet pan, perfect for a cozy meal.
Ingredients
Vegetables
- 1 head garlic cloves used for roasting and blending
- 1.5 pounds cherry tomatoes washed and dried
- 1 yellow onion yellow onion peeled and quartered
- 2/3 cup extra virgin olive oil plus more for garnish
- to taste Kosher salt
- to taste Freshly black pepper
- 1/3 cup vegetable broth
- 1 tablespoon creme fraiche or sour cream or yogurt plus more for garnish
Instructions
- Preheat oven to 350°F. Slice the top off the garlic head, place cut side down on a baking sheet with tomatoes, onion, thyme, olive oil, salt, and pepper. Toss and roast for 30-35 minutes.
- Let garlic cool slightly, then squeeze out cloves. Transfer roasted vegetables to a blender, add garlic, and blend until smooth.
- Pour in vegetable broth and creme fraiche, blend again until creamy. Adjust seasoning as needed.
- Serve the soup in bowls, drizzled with extra olive oil and garnished with creme fraiche or sour cream.
Notes
For a richer flavor, roast the garlic longer or add fresh basil before serving.