This quick, easy vegan sheet pan tomato soup recipe is oven-roasted and delicious. It is rich, creamy, and tasty, using only a few fresh ingredients. It is also 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.
Jump to:
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 know, I love soup regardless of the temperature outside. But there’s something special about creamy soup that reminds me of fall and home comfort.
How to Choose 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
Sheet Pan Tomato Soup Ingredients
This simple soup recipe requires very few ingredients and cooking equipment. What I love most about vegan sheet pan tomato soup is that all the ingredients are roasted 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.
Easy Sheet Pan Soup Ingredient Substitutions
- Choose any fresh and sweet tomatoes.
- Use garlic powder if you don’t have fresh garlic, and sprinkle generously over the tomatoes before roasting.
- Red onions are similar to shallots.
- Yellow onion is an excellent substitute for white onion.
- Any unsweetened plant milk works well.
- If using dry herbs to replace fresh herbs in a recipe, use half the amount of dry herbs.
How to Make Sheet Pan Soup
- 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.
- You can serve it immediately or reheat it on the stove.
- Garnish with fresh thyme, basil and sprinkle with paprika.
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
You will love this quick and easy sheet-pan tomato soup. 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
Easy Sheet Pan Tomato Soup
Quick and easy, vegan sheet pan tomato soup is oven-roasted and delicious. With only a few fresh ingredients, this soup is rich, creamy, and delicious. Nut-free and gluten-free.
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
Calories: 39kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 168mgPotassium: 383mgFiber: 2gSugar: 5gVitamin A: 1354IUVitamin C: 22mgCalcium: 96mgIron: 1mg
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! 🙂
Free Recipes On The Way! :)- Kathy