When it’s overcast and chilly outside, one of the first things that I start craving is tomato soup! This Sheet Pan Tomato Soup is about as easy as soup can get to make. You literally put everything on a baking sheet, roast it, and then puree it down into a soup. It’s that easy? Yes. Yes, it is exactly that easy. And on top of that this soup is super low calorie, vegetarian, vegan, gluten free, and tastes amazing.

With tomato soup being this easy to make, who needs the canned stuff? Not me! What’s better is that this soup is made with literally just a handful of ingredients. Just five main ones and then some seasoning. Tomatoes, onion, garlic, basil, and oil. That’s it!

I’ve made this soup a couple of times now, and the first time I paired it with a grilled cheese but today I went with toasty baguette. It would also be really good with a side salad if it were warmer weather. I will say though, I really enjoyed this soup with bread of some sort to dip into it!

I ended up topping mine off with some grated parmesan and a little bit of parsley, but it doesn’t really need either of those things.

Step-by-Step Photos: