Quick and easy, vegan sheet pan tomato soup is oven-roasted and delicious. This sheet pan tomato soup recipe is rich, creamy, and delicious, with only a few fresh ingredients. Nut-free and gluten-free.
I'm always looking for quick and easy ways to make soups. Who doesn't love creamy tomato soup? So instead of making vegan tomato soup on the stove, I made sheet pan tomato soup in the oven. Why a sheet pan in the oven, you might ask? Well, because it's a simple way to make delicious vegan cream of tomato soup! Yes, I've made tomato soup in a pot, an instant pot, and even in my crockpot, but this sheet-pan tomato soup recipe is so easy I thought I'd share my new love of sheet-pan meals.
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Since we are all busy and looking for delicious meals on the fly, there are days I need a simple recipe without many ingredients that satisfy my craving for savory, delicious food. And let's not forget about being healthy as well.
As many of you know, I love soup regardless of the temperature outside. But there's something special about creamy tomato soup that reminds me of cold winter days and the comfort of home.
Choosing Tomatoes
Because this recipe requires fresh tomatoes, choosing the best tomatoes to make soup is essential.
- Roma Tomatoes: also called Italian plum tomatoes, these tomatoes boast a tangy, well-balanced flavor.
- Compari Tomatoes: these tomatoes are low acidity yet super sweet.
- San Marzano Tomatoes: sweet, pulpy, low in acidity, and containing few seeds; these are said to be extraordinary for making sauces and soups.
- Cherry Tomatoes: small in size, these bite-sized tomatoes are sweet and candylike with a crisp finish.
- Vine Tomatoes: garden-fresh taste; sweet and juicy
Soup Ingredients
This simple soup recipe requires very few ingredients as well as cooking equipment. And what I love most about vegan sheet pan tomato soup is all the ingredients roast in the oven together on one sheet pan.
- Sweet Tomatoes of Choice: I used San Marzano tomatoes because they looked the best at the market this week.
- Garlic: I prefer using fresh garlic whenever possible.
- Shallots: Some people believe shallots are a type of onion; however, they are their own species. Shallots are mildly flavored and taste like a combination between onion and garlic. Therefore, shallots often are described as a cross between onions and garlic.
- White Onion: White onions have a strong, sharp, and not very sweet flavor.
- Unsweetened, Unflavored Plant Milk: I used oat milk because I like its creamy texture.
- Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
- Fresh Basil: Fresh basil is flavorful and fabulous blended in this sheet pan tomato soup recipe.
- Thyme: I garnished it with fresh thyme.
- Paprika: Sprinkle paprika on top of the soup for additional flavor.
Once the tomatoes, garlic, shallot, and onions are roasted, add the ingredients to a high-speed blender and add the remaining ingredients.
Recipe FAQs
Peeling the tomatoes is not required; the skins add depth to the soup's flavor. If you don't want large pieces of tomato skin in your bowl, cut the tomatoes into small pieces. A tomato soup is thinner than a tomato bisque.
Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others. Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease.
Add croutons on top or chickpeas. I also love serving vegan grilled cheese or a large salad on the side.
Tips
- Allow the roasted vegetables to cool slightly before adding them to the blender.
- Use unsweetened, unflavored plant milk.
- Reserve additional fresh basil for garnish
- Sprinkle with paprika for flavor and additional color
- Soup stores well in the refrigerator for up to 4 days.
- Freeze soup for up to 3 months. I like Souper Cubes for freezing soups and stews.
What to Serve with Sheet Pan Tomato Soup
- Vegetable Panini w/ Vegan Pesto
- Vegan Tofu Egg Salad
- Chickpea Mock Tuna Salad Sandwich
- Red Lentil Curry Wrap
- Autumn Pear Salad Recipe
- Grilled Vegetable Salad
- Veg Wrap
- Muffuletta Sandwich
- Buffalo Chickpea Wrap
You will love this quick and easy sheet-pan tomato soup recipe. It takes 30 minutes or less to make creamy vegan soup.
Vegan Soup Recipes to Enjoy This Season
If you love sheet pan tomato soup, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Sheet Pan Tomato Soup
Ingredients
Soup Ingredients
- 32 ounces tomatoes 2 pints
- 1 large shallot cut into bite-sized pieces
- ¼ small white onion cut chunks
- 2 cloves garlic
- 3 Tablespoons fresh basil
- 1 ½ cup unsweetened unflavored plant milk I used oat
- ½ cup vegetable broth
- Salt and pepper to taste
Garnish
- Spigs of thyme
- Fesh Basil
- Sprinkled paprika
Instructions
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Wash and destem tomatoes.
- Add tomatoes, garlic cloves, shallot, and onion in a single layer on the baking sheet.
- Roast for 30 minutes.
- Remove from the oven and allow to cool slightly.
- Add all the contents of the pan to a high-speed blender
- Add the fresh basil, plant milk, and vegetable broth.
- Blend until smooth.
- Serve immediately, or reheat on the stove.
- Garnish with fresh thyme, basil and sprinkle with paprika.
Notes
- Allow the roasted vegetables to cool before adding them to the blender.
- Use unsweetened, unflavored plant milk.
- Reserve additional fresh basil for garnish
- Sprinkle with paprika for flavor and additional color
- Soup stores well in the refrigerator for up to 4 days.
- Freeze soup for up to 3 months. I like Souper Cubes for freezing soups and stews.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
fammare123
I love this recipe! Made it yesterday and the family loved it so much that I'll be making it again today. So easy and convenient.
Kathy Carmichael
I'm so glad you enjoyed the recipe. I just love using fresh tomatoes instead of canned ones! Keep posted for more sheet pan meals.