This creamy roasted tomato soup is so flavorful and easy to make. You only need four ingredients to make it and there is no hovering over the stove. Almost all of the cooking is done on a sheet pan in the oven, giving you time to do other things while your oven does most of the work. This soup is so flavorful that no one will even know that it was made with a sheet pan.
I don’t make homemade soup from scratch often even though I love a nice, cozy warm bowl of soup. The main reason is that making soup can be very time consuming and often involves a lot of time watching over the stove. However, this soup is super easy to make and because most of the cooking is done in the oven, I am able to walk away and take care of other things on my to-do list while the soup cooks.
Ingredients
- Tomatoes
- Onion
- Pesto
- Chicken Stock
Tomatoes: You will need fresh tomatoes for this soup. We used Campari tomatoes because we like how sweet they are and they have a thin skin, but any tomato will work.
Onion: Onion is used to provide more flavor to the soup. The tomatoes and onions are both roasted in the oven. This helps develop their flavors and also allows them to cook fully without needing a stove.
Pesto: Pesto is the key to adding a ton of flavor in this soup without needing to prep many other ingredients. I used store-bought pesto.
Chicken stock: Chicken stock is used to thin out the tomato soup. You can also use chicken broth, vegetable stock or vegetable broth.
How to Make Easy Roasted Tomato Soup
Quarter the tomatoes and chop the onions.
Then add them to your prepared baking pan and roast them in the oven. After about 30 minutes, they should be very soft, with juices released.
Everything, including the liquid released, is then added to a blender. Pesto and chicken stock are then added in. Blend until smooth. Add more stock if you want a thinner soup consistency. Heat soup on stove or microwave before serving.
You can serve soup with your favorite crusty bread or crackers.
More Soup Recipes
4 Ingredient Sheet Pan Tomato Soup
Ingredients
- 2 lb (907 g) tomatoes we used Campari, can also use other varieties of fresh tomatoes
- 1 medium (200 g) yellow onion
- 1/3 cup (79 ml) pesto
- 1 1/2 cups (355 ml) chicken stock
Instructions
- Preheat the oven to 425°F (218°C). Grease a large baking sheet with non-stick cooking spray. You can also use a large casserole dish instead of a sheet pan.
- Add tomatoes and onions to the prepared baking sheet. Place into oven and roast for about 30-35 minutes or until tomatoes and onions are tender and soft.
- Let vegetables cool slightly then transfer to a large blender, making sure to include any juices released by the tomatoes and onions. Add pesto and chicken stock. Blend on high speed until completely smooth. Be careful as the mixture could still be hot. The soup will be quite thick. You can add more stock as needed to achieve desired consistency. (I will sometimes add about 1/2 cup or more depending on who I am serving it to).
- Transfer soup to pot and reheat over medium heat until warmed through. You can also reheat soup in individual portions in the microwave (using a microwave-safe bowl). Taste and add salt and pepper if needed.
Notes
- If you are on a low carb diet and looking to reduce the carb count even more, you can add more stock to the soup and you can use a tomato type that has less sugar.
- The recipe yields approximately 5 cups, which is enough to serve 6-8 people.
- Nutrition estimate assumes 8 servings.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What pesto do you use? There are several on the market.
We like the Kirkland (Costco). We also tested with Prego.