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–+ servings
Creamy roasted tomato soup with toasted bread on white marble countertop.

Roasted Tomato Soup (Easy Sheet Pan & Blend)

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 pounds (900 g) cherry tomatoes halved
  • 1 medium yellow onion cut into thin wedges
  • 3 cloves garlic unpeeled
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons dried oregano
  • 1 teaspoons kosher salt or more to taste
  • ½ teaspoon black pepper
  • 1 cup (250 ml) vegetable broth low-sodium, plus more as needed to reach your desired consistency
  • 1 can cannellini beans 15 oz / 400 g can – drained and rinsed
  • ½ cup (75 g) crumbled feta or parmesan – optional, for serving
  • 4 slices crusty bread or grilled cheese – optional, for serving

  • Roast the tomatoes: Preheat the oven to 425°F (220°C).
    Cut 2 pounds cherry tomatoes in half and arrange them cut side up in a single layer on a large baking sheet. Add 1 medium yellow onion cut into thin wedges and 3 cloves garlic (unpeeled) around the tomatoes.
    Drizzle everything with about 3 tablespoons extra virgin olive oil, then sprinkle evenly with 1½ teaspoons dried oregano, 1 teaspoons kosher salt, and ½ teaspoon black pepper.
    Roast for 30 to 40 minutes, until the tomatoes are very soft and lightly blistered and the onions are very soft.
    Step 1 Roasted tomatoes, caramelised onion, and garlic with bubbling pan juices.
  • Blend the soup: Transfer the roasted vegetables and all the juices to a Dutch oven. Squeeze the garlic out of its skins into the pot.
    Add 1 can cannellini beans and 1 cup vegetable broth. Blend until smooth with an immersion blender or in a standing blender. Add more broth, a little at a time, until the soup reaches your preferred consistency.
    Step 2 Roasted vegetables with cannellini beans before blending into tomato soup.
  • Warm and serve: Bring the soup to a gentle simmer until heated through. Taste and adjust the salt and pepper.
    Serve with crusty bread or grilled cheese. Top with crumbled feta or grated Parmesan and a drizzle of extra virgin olive oil, if you like.
    Step 3 Roasted tomato soup served in a blue bowl with crumbled feta.
Substitutions
  • Cherry tomatoes → Roma, vine, Campari, or grape tomatoes.
  • Yellow onion → White onion or shallots.
  • Garlic → Omit it or use garlic-infused olive oil for a milder garlic flavor.
  • Extra virgin olive oil → Avocado oil.
  • Dried oregano → Italian seasoning, thyme, or rosemary.
  • Low-sodium vegetable broth → Chicken broth (if you don't need the soup to be vegetarian).
  • Cannellini beans → Great Northern beans or butter beans.
  • Feta or Parmesan → Goat cheese, pecorino, or a dollop of pesto.
 
Tips
  • Use ripe tomatoes: They'll give you the sweetest, richest flavor.
  • Keep them cut side up: The seasonings stay on the tomatoes as they roast.
  • Give them space: Roast in a single layer so they caramelize instead of steam.
  • Roast until very soft: Blistered tomatoes and caramelized onions make the best soup.
  • Don't waste the juices: Scrape every drop from the baking sheet into the pot.
  • Blend until silky: Blend for 2–3 minutes for the creamiest texture.
  • Adjust the broth last: Add more only if you prefer a thinner soup.
  • Finish before serving: A drizzle of olive oil and a little feta or Parmesan go a long way.
  • Store leftovers: Refrigerate for up to 4 days or freeze for up to 3 months. It tastes even better the next day.
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