There’s something wildly therapeutic about roasting vegetables, especially in the winter. Maybe it’s the glow of the oven or maybe it’s the way the tomatoes get all blistered and moody, like teenagers who suddenly discovered poetry. The onions start melting, the garlic goes golden, and that carrot? That carrot becomes the unexpected hero, adding a sweetness so subtle you’ll feel smug about it. Once everything hits the blender with a swirl of broth and a kiss of cream (or coconut milk if you’re feeling virtuous), you get this velvety, cozy soup that tastes like it simmered for hours—even though it absolutely did not. I love a recipe that lies on my behalf.
Serve it with grilled cheese if you’re feeling nostalgic, or with a slice of sourdough if you want to lean fully into your rustic-kitchen-witch identity. Either way, this soup is winter in a bowl—warm, comforting, and just fancy enough to make you feel like the kind of person who casually roasts their vegetables “on a weeknight.” And listen… if you make this, please rate the recipe and follow me on my socials, because nothing says “support for your favorite cozy kitchen creator” like clicking a few buttons while you sip tomato soup in your comfiest sweater. Plus, every review helps more people find their way into their own Tomato Soup Era, and honestly? It’s an era worth joining.
Simple • Cozy • One-Pan to Pot
What Goes on Your Sheet Pan
Use two pans if needed—crowding will steam instead of roast.
Produce
• 2–2.5 lbs ripe tomatoes
Roma, heirloom, grape, cherry—any combo works.
Cut large tomatoes into quarters; leave small ones whole.
• 1 medium yellow onion, cut into thick wedges
(Yes—definitely roast it! Makes the soup sweet + caramelized.)
• 1 whole bulb of garlic, top sliced off to expose cloves
(Roasts into buttery gold.)
• 1–2 carrots, cut into chunks (optional but adds natural sweetness + body)
• 1 red bell pepper, quartered & seeded (optional but amazing depth)
Seasoning + Drizzle
• 3 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½–1 tsp dried thyme or Italian seasoning
• Optional: pinch of chili flakes for warmth
• Optional: fresh basil sprigs (just toss them on the pan)
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How to Roast
1. Preheat oven to 425°F.
High heat = caramelization.
2. Arrange tomatoes, onion wedges, carrots/pepper (if using) on sheet pan.
3. Nestle the whole garlic bulb (cut side up) onto the pan.
4. Drizzle everything generously with olive oil.
5. Sprinkle salt, pepper, thyme/Italian seasoning.
6. Roast 35–45 minutes, until:
• Tomatoes slump and blister
• Onions have charred edges
• Garlic is soft and golden
• Carrots (if used) are fork-tender
If anything looks like it’s browning too fast, tent with foil for last 10 minutes.
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Blend Into Soup
Option 1: Immersion Blender (Rustic Style)
1. Squeeze the roasted garlic out of its skin.
2. Add everything (tomatoes + onions + garlic + juices) to a pot.
3. Pour in 2–3 cups broth (vegetable or chicken).
4. Simmer 5–10 minutes.
5. Blend until smooth or leave some texture.
Option 2: Blender (Ultra-Smooth)
• Add roasted veggies + garlic + 1.5–2 cups broth, blend until velvety.
• Pour into pot and simmer an additional 5–10 minutes.
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Season & Finish
Taste and adjust:
• More salt
• More broth to thin
• Chili flakes for heat
Optional “upgrades”:
• Splash of heavy cream for creamy tomato soup
• 1 tbsp butter for silkiness
• Handful of fresh basil blended in
• Drizzle of balsamic at the end
• Parmesan rind simmered for 10 minutes (OMG delicious)
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Serve With
• Grilled sourdough
• Garlic focaccia
• Cheese toast
• Basil oil
• Croutons (homemade or sourdough chunks toasted in olive oil)
So if you’ve made it this far, consider this your very gentle nudge (or firm but loving shove) to go make this soup. Truly — it’s simpler than it looks, wildly forgiving, and just one roasting pan away from becoming your new winter personality trait. And if you do make it, I would love it if you came back and rated the recipe. Those little stars? They help more than you know — they’re basically the love language of us cozy-kitchen creators. And while you’re enjoying your first steamy bowl, come hang out with me on Instagram and Pinterest too. Follow along for more rustic recipes, sourdough adventures, and whatever else I’m roasting in my oven at questionable hours. Your support means the world, and I can’t wait to see your soup moments! <3 Jeanne
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