Sheet Pan Tomato Soup
"A cozy and easy tomato soup!"
Ingredients
- 3 pounds plum tomatoes quartered
- 1 small sweet onion peeled, trimmed, and cut into 6 wedges (root end left intact)
- 8 large garlic cloves
- 2 tablespoons olive oil plus more for garnish
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more for garnish
- 1/8 teaspoon crushed red pepper optional
- 1/4 cup heavy whipping cream
- 1/4 cup loosely packed fresh basil leaves plus thinly sliced leaves for garnish
- 2 teaspoons light brown sugar
Instructions
- Gather all ingredients.
- Preheat oven to 450 degrees F (230 degrees C). On a large rimmed baking sheet, toss tomatoes with onion, garlic, olive oil, salt, black pepper, and crushed red pepper, if using, until vegetables are evenly coated.
- Roast in a preheated oven until juices are released and vegetables are very soft and charred in spots, 35 to 40 minutes.
- Transfer roasted vegetable mixture to a blender along with cream, basil, and brown sugar. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Season with salt to taste.
- Pour soup into bowls and garnish with a drizzle of olive oil, cracked black pepper, and thinly sliced basil leaves.