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6 Ingredient Creamy Roasted Tomato Soup | halfbakedharvest.com @hbharvest

As promised, here is the second part of yesterday’s grilled cheese post – 6 ingredient creamy roasted tomato soup.

Because let’s be real, the reason you make tomato soup is to dip grilled cheese into it. Or at least that’s why I made my tomato soup, anyone else feel the same? As a kid, and even now as an adult, I never had much interest in tomato soup. My dad instilled in me that tomato soup is just no good. In fact, he said he hated tomato soup. Thing is…Dad’s memory of tomato soup is that of the canned kind from the 80’s that his mom would serve him at least once a week. He ate it so often that every time someone mentions tomato soup he looks away in disgust.

I wish I was kidding, but I’m being totally serious. My dad likes pretty much all food, just not tomato soup. This means, up until now, I’ve never had nor made tomato soup. But I started to think, I really need to give tomato soup a try. It’s summer and my house has a constant supply of flavorful tomatoes. I mean, how could a homemade tomato soup with plenty of basil and cheese be bad?

Answer? It’s delicious, and guess what…even Dad thought so.

Bottom line of this long as ever story? If you think you don’t like tomato soup, just try a homemade tomato soup…with grilled cheese on the side…obviously.

Trust me, you will love it. No canned goods here.

6 Ingredient Creamy Roasted Tomato Soup | halfbakedharvest.com @hbharvest

As mentioned, these days I have a boat load of tomatoes on my counter, and last week I noticed some of them starting to bruise and become mushy. Instead of pitching them and feeding them to the goats (they get all the “old” veggies), I decided it was time to make tomato soup.

I wanted this soup to turn out amazing, but also be simple. So I relied on my fall-back skill of throwing everything into a pot and hoping for the best. I roasted the ingredients together, simmered and prayed. Thankfully it worked!

I love this soup.

And yes, I did say roast. We are totally turning on our ovens for this. Sorry, but not really, because slow roasted tomatoes are everything, and it’s how I managed to make a recipe with only SIX ingredients.

6 Ingredient Creamy Roasted Tomato Soup | halfbakedharvest.com @hbharvest

You ready? Here’s how this goes…

Start out by roasting together a bunch of tomatoes, a sweet onion, olive oil, thyme, salt and pepper. You want to roast the tomatoes until they’ve charred a little and released their juices. Roasting them really brings out their sweetness.

tip: roast the tomatoes inside a large dutch oven that can go from the oven to the stove. Trust me this saves so much time, clean up, and makes this a one-pot and done kind of recipe.

Transfer the roasted tomatoes to the stove, add milk (I use goat milk, but whatever you drink will be great) and basil pesto. Puree the soup and DONE.

So simple, so easy and so goood.

If you wanted to add a touch more flavor, a splash of white wine is highly recommended…maybe pour yourself a glass while you are at it…

6 Ingredient Creamy Roasted Tomato Soup | halfbakedharvest.com @hbharvest

Now most importantly?

Serve the soup warm, topped with parmesan crisps (or just grated parmesan) and fresh basil. Serve alongside this everything spice grilled cheese.

And now you have the perfect Thursday night dinner…and then leftover Friday lunch.

I reheated the leftover soup and made fresh grilled cheese on Tuesday night for my parents who had just returned home from Cleveland. All agreed that it was the perfect welcome home dinner. Something about the combo of soup + grilled cheese is always so comforting…

Oh and guys, I know this week has been all about comfort food, but tomorrow’s recipe…possibly the best recipe yet.

It’s a chocolate classic and I am so excited!

6 Ingredient Creamy Roasted Tomato Soup | halfbakedharvest.com @hbharvest

Watch the How To Video:

6 Ingredient Creamy Roasted Tomato Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories Per Serving: 257 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 6-8 heirloom tomatoes, quartered
  • 1 small sweet onion, quartered
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme leaves
  • kosher salt and pepper
  • 1 cup canned coconut milk, nut/seed milk, or whole milk, plus more to thin as needed
  • 1/3 cup basil pesto, homemade or store-bought
  • parmesan, for serving (optional)

Instructions

  • 1. Preheat the oven to 425 degrees F. 
    2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.
    3. Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired. 
    4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side. 

6 Ingredient Creamy Roasted Tomato Soup | halfbakedharvest.com @hbharvest

First soup and grilled cheese though….

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Comments

  1. Hi,

    Excited to make this recipe! Would this be freezer friendly? And if so how long would it keep for frozen?

    Thanks!

    1. Hey Abbey,
      Sure! I would freeze for no more than 3 months. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    1. Hey Elise,
      Yes, I think that will work just fine for you! I hope you love the recipe, please let me know if you have any other questions. xTieghan

    1. Hi Bianca! I leave the lid off! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  2. Question? If tomatoes are in season, can I use say San Marzano canned tomatoes? I am making this for a crowd 10 people and would have to roast a lot of tomatoes. Love everything you make! I have tried many of your recipes and they are always a hit!

    1. Hey Laura,
      Yes, I am sure that would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Amazing! Couldn’t find heirloom tomatoes so I just used any tomato I could find. It was the best tomato soup I’ve ever had!!! Make sure you get a good pesto ☺️

    1. Hey Charlotte,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

  4. 4 stars
    Yum!! Making homemade pesto while the tomatoes cook is worthwhile! Made a sophisticated grilled cheese on the side with old smoked cheddar, regular old cheddar, parmesan & feta cheeses. Can’t wait to make again! Nice and cozy!

  5. I’ve made this a few times this year after seeing it in your simple cookbook. Love it, I have also recommended it to lots of people!

  6. 5 stars
    I made this tonight! I used regular milk and added a head of oven-roasted garlic, as well as some fresh rosemary (in roasting pan w/ tomatoes and onion) and basil (for topping). I served it with melted Brie on toast. It was so good! My main suggestion would be to double the recipe! I doubled it and it made 5 healthy-sized soup bowls full. I’m not sure we would have had quite enough for 3 people if I’d made it as suggested (unless I added a lot more milk). I used re

  7. 5 stars
    My mom gave me a bunch of tomatoes from her garden and I was trying to figure out what to do with them all! Just made this an hour ago for dinner and it was delicious!! I had been reading between this soup and the Moroccan tomato soup you have and got the ingredients mixed up so I ended up roasting 3 cloves of garlic with the tomatoes- a good mistake I think! I used whole milk and a squeeze of lemon (since I saw you suggested white wine but I cook halal). Thank you for your endless amazing recipes!

  8. Looks so yummy! Do you think this would freeze well? I have oodles of tomatoes coming from my garden and would love to saver them for wintertime.

    1. Hey Abigail,
      Sure I think that would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Stephanie,
      I would say about a week. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Just made this and it was delicious. Vegan daughter loves it! I can’t believe how ridiculously easy it was to make. I forgot I had pesto in the freezer so I threw in some fresh tarragon which is also heavenly. Thank you for this recipe that will now go into regular rotation 😄

  10. 5 stars
    This is not your traditional Campbell’s tomato soup, that many of us grew up on (and I personally despised). Because of these childhood memories, I made this soup with much reservation. But let me tell you this is grown up tomato soup. Love the freshness that real ingredients brings to the recipe and the addition of pesto adds depth to the soup.

  11. 4 stars
    Super easy soup, with great flavor! I made it twice so far and used cashew cream the second time when I found I was out of coconut milk. Both were great – I never would have thought to try nut milks to make a tomato soup – thanks for the inspiration to try something new!

  12. 5 stars
    Easy and delicious! Pleased my whole family which is not easy. Will definitely make this recipe over and over again.

  13. 5 stars
    This was the first time I made tomato soup & your recipe sounded delicious. Boy was it! I used a mix of tomaties from my garden, added a little sugar & used my immersion blender. Topped it w/ some croutons & crumbled bacon. Along w/ a provolone & american grilled cheese sandwich. I’m in heaven!

    1. Hi Victoria! Sure, just use diced onions and tomatoes and there will be no need to puree the soup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  14. 5 stars
    First time making tomato soup and it was a big winner! Mine came out a bit acidic so I added a pinch of sugar and that was perfect. So quick, easy, and cozy! Definitely pair with the everything grilled cheese!

  15. 5 stars
    I had 6 garden tomatoes I needed to use up and this was just what I needed! This went great with grilled cheese! I loved that this was a thick soup, enjoyed it more than I thought! Looking forward to having it for lunch again tomorrow!!

  16. 5 stars
    This was so, so, so good! And SIMPLE! Thank you for all your inspiring recipes! I’ve been trying them all summer long and have loved them all!

  17. Hi!! I printed the recipe which I plan to make. I also watched the video. In the video you don’t add the milk to the tomatoes until they are pureed and back in the Dutch Oven. In the directions you say to add the milk while the tomatoes are in the blender. What should it be??

    1. Hey Marissa, you should follow the video and add the milk once back in the pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    Superb tomato soup, I like all soups: cold and hot. Your recipe is excellent, the addition of coconut milk must bring him a sublime taste. I have a lot of tomatoes in the garden so I will quickly make your soup. Thank you, I discovered your blog by chance and I love it, your recipes are wonderful and we love them, here in France … So see you tomorrow for your chocolate dessert … Thank you

  19. 5 stars
    You knocked this one out of the park!! Love the fresh summer ingredients in this soup!! Definitely a keeper!! ????

  20. 5 stars
    i made this last summer with the abundance of tomatoes I had and it is so good! I can’t wait to make this again! It is definitely my favourite!

  21. Really looking forward to trying this! Was thinking of grilling the tomatoes to get the char and smokey flavor without the oven on. Also – do you think a dairy free milk can be used with the same end result thickness/creaminess?

    1. Hi Jennifer! Such a great idea to grill the tomatoes, that will be delicious I am sure. You can use canned coconut milk in place of the milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  22. This was great! I knew it would be, but then it was even better! I used coconut milk and your Basil Pesto, which I have made many times. I didn’t know what to do with all the tomatoes we grew this year; the husband doesn’t like tomatoes on everything like I do, bingo. This tomato soup recipe is forever now, thank you.

  23. Your photography is so beautiful! What camera/lens is your favourite to use?
    Can’t wait for the new cookbook!

    1. Hi Tracy! I use the Canon 5d Mark iv with either a 24-70mm lens or 50mm lens. Please let me know if you have any other questions. I hope you love this recipe! and thank you so much! xTieghan

    1. HI! Yes! You can easily freeze the soup in a freezer safe container for 3-4 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. This looks delicious! I’d love to make this for the wintertime, but don’t have fresh tomatoes. Do you know how much canned tomatoes you’d use instead? Thanks!

    1. I recommend using 2 (28 ounce) cans of san marzano tomatoes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  25. Making this tonight! Just to confirm, regular sized heirloom tomatoes (6-8) not the mini heirloom cherry size tomatoes correct?

    1. HI! Yes, regular sized tomatoes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  26. Hi HBH,
    I’m not a very good cook. You never mentioned in the instructions what to do with the onion and rest. The recipe mentions to purée the tomatoes but that’s it. What about the onions? Are we supposed to blend those or just chop them or? #cookingisnotmyfriend

    1. Hey Jamie, the onions should be pureed with the tomatoes in the blender. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! I like to puree the onions into the soup. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

    1. Hi Denise! I am not sure about the exact carbs, fats, sugar and fiber. I just try to use wholesome ingredients as much as I can in my recipes. I hope you understand. There are many online calculators that will give you this information if you add in the ingredients and divid by the number of servings.

  27. 5 stars
    This was so easy and it was the best tomato soup I’ve ever had. Thanks for sharing this gem! Have you ever tried freezing a batch? I want to double the recipe next time!

  28. 5 stars
    Just so good! Followed the recipe and it turned out so yummy. You don’t mention it in your recipe, but it looks like you use Everything Bagel seasoning on your grilled cheese sandwiches. Great idea!!

    1. HI Heather, just add everything to the instant post and cook on manual for 8 minutes. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI Heather, just add everything to the instant post and cook on manual for 8 minutes. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Blend the onion into the tomatoes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  29. 5 stars
    Love love love!! Just made this for our rainy summer day and it was delish! Love all your recipes and photography!

  30. Sorry, may be a silly question, but when you say put the tomatoes in the blender are you NOT using the herbs and onions with it?
    Thanks! I’m totally obsessed w all of your recipes right now! The lemony Brussels sprouts w goats milk is a fav of mine! Going to try your zucchini park pasta tonight ?

    1. Hey Dana! I actually mean to add everything in the pot to the blender, so the herbs and onions too! So glad you are loving the cookbook! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. I think chicken broth will be just fine. The soup will not be as creamy, but still good I am sure. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  31. 5 stars
    Delicious soup, and so easy to make. I needed to roast mine longer, about 45 minutes, to get the onions soft enough. I also didn’t need the whole cup of milk to make it the texture I wanted. Thanks for a great recipe!

    1. Yes, the onion goes into the blender. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  32. 5 stars
    Wow! Just finished dinner! Absolutely delicious! Perfect for a rainy Saturday in Ontario, Canada. I added some of the tomatoe sauce I made in September, wonderful!

  33. Question: allergic to tree nuts. SUggestion for making basil pesto without pine nuts. Just leave them out or would something replace (obviously not another nut). Want to make your sourdough bread and apple butter grilled cheese and tomato soup. Thanks!

    1. Hi! I would use pumpkin seeds (pepitas) or sesame seeds. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?

  34. I just made this and it is incredible. I’ve made tomato soup many times but always with canned tomatoes. I don’t know why it never occurred to me to try fresh but I’ll never go back now. Such a simple and delicious recipe. Thanks so much!

  35. Silly question –
    Do I purée the onion as well? Or throw it after its roasted. You mention transferring the
    Tomatos do I also transfer the onion-
    Sorry

    1. Hi Heather, so sorry for the confusion. Puree the onion as well. Let me know if you have other questions. Hope you love the soup! 🙂

  36. I LOVE this soup! I saw someone suggested maybe subbing cream for whole milk. I really like this the way it is! It’s simple and elegant. I love being able to taste everything I put in it. It’s light, not heavy. Perfect for summer heirlooms!

  37. I really enjoyed this soup, but I found it hard to get any kind of char on the veggies in the soup pot in the oven. I think next time I would roast them in single layers on baking sheets, even though it would diminish the almost-no-dishes-to-wash charm of this recipe!

  38. There’s nothing better than creamy tomato soup with a side of grilled cheese! I just love this – such a great dinner to put us in the mood for fall! 🙂

  39. I’m making the soup right now as I type. So excited! Store bought pesto 🙂 which I happened to have in my fridge. Only thing I had to buy was thyme. Wanted to make your grilled cheese also, however, link says page not found. So I will make it a better way….my husband will do it, his way. Haha. Thank you. I can’t wait to try more of your recipes.
    Have a blessed, beautiful day!!!!
    Wanda

  40. Can this soup be cooked in a slow cooker? It is so warm outside, I cannot turn on my oven. I would sure like to try it though! Please let me know!

    1. YEs! I would use canned full fat coconut milk, but any nut based milk should would just fine. Hope that helps. Let me know if you have other questions. 🙂

  41. Oh, yeah… tomato soup almost must have grilled cheese. And maybe people think it is a kid thing, but I have a tough time calling it a kid’s meal when I am using my (self) prized sourdough bread and all ingredients from the garden. ALL OF THAT ADULTING!

    Also, I have to say that I would use heavy cream. 😉

  42. I made this last night as I had a LOT of tomatoes that were SO ripe! It turned out delicious!! Thank you for the guideline! (I added some jalapenos and garlic to the roasting bit from the garden as well…) So, so yummy!

  43. Oh my goodness. I wish I hadn’t already eaten all my homegrown on caprese sandwiches and blts!! This needs to be made. Thanks for the recipe Tieghan!

  44. Yum! Love me some grilled cheese and tomato soup! It’s almost the season for it around here and I cannot wait!

    1. Yes! So close to the right season (although it feels like it here!) Hope you love it when the time comes Lindsay!

  45. This recipe, along with the grilled cheese, reminds me of a cool fall day after Apple picking. I’m going to have to make this ASAP and again in the fall, lol.

    Btw, all of your recipes are full of flavor and I love making them. Thanks for all the great food!

  46. This soup looks wonderful!! I too used to occasionally eat canned tomato soup as a kid. I guess my mom didn’t over feed it to me, though, since I still like it haha. She made pretty much everything else from scratch, anyway. I do prefer homemade tomato soup, though. Love these photos!!

  47. I was just thinking I should make tomato soup for dinner tonight… Saw this, and my ideas have been confirmed;) Sounds delish, as usual!

  48. I just finished eating an everything spice grilled cheese and the only thing that could have made it better would have been this soup!

  49. Looks amazing Tieghan! (And just for the record, I use store-bought pesto all the time so totally consider that a single ingredient :)). This is perfect because I always buy too many tomatoes and then they get past the point of being able to eat them fresh but I don’t want them to go to waste. Plus I LOVE grilled cheese. It was always my go-to meal at Friendly’s when we went after beach trips when I was little. I’ve only recently started dipping them in tomato soup and it really is just the best. Thanks for all these delicious recipes! Still thinking of you and your fam this week too.

    1. Thank you Erica!! I use it often too when I don’t have time!!
      Tomato soup is the best when you need to get rid of some old-ish tomatoes!! Absolutely love dipping grilled cheese in the soup too!!
      Thanks so much (:

  50. LOVE this tomato soup. It’s so easy and looks very creamy. The picture is beautiful as always

  51. Yeah, sorry but you can’t say that this recipe is 6 ingredients and then have one of the ingredients be a link to another one of your recipes with more ingredients… That math just doesn’t work out.

    1. Hey Elle, you can use a store-bought or homemade pesto. Sorry if that was confusing. Let me know if you have questions. Thanks.

  52. Can’t wait to try this. I’ve been in love with tomato soup ever since I had it at the Wharf in San Francisco in a bread bowl. Haven’t matched that taste yet but hoping this recipe does. Yes – I assume it’s 1/3 cup of pesto (which I just made a ton of- yay).

      1. Tieghan the soup was DELICIOUS!!!!! I had it three days in a ROW with my sunflower tahini kale salad and was soooo satisfied. To save on some calories I did use 2% milk and it still was so yummy. The pesto just puts it over the top and it was soooo quick to throw together in my VitaMix. Thanks so much for making my healthy cooking so easy! You are my first stop for dinner recipes :).

  53. Looking forward to making this! One question – ingredients say “1/3 basil”…1/3 of what? Thanks for all your great recipes!! And I love the Nine Favorite Things so much!!

    1. Hey Lori! So sorry for the confusion. It is 1/3 cup basil pesto and you can use homemade or store-bought pesto. Please let me know if you have any other questions. I hope you love the soup!

    2. So sorry about that, it is 1/3 cup basil. Let me know if you have other questions. Hope you love the soup!

  54. Hi, I am sorry, I am not sure what you are asking. This recipe call for a 1/3 cup pesto. You can use store-bought or make your favorite homemade recipe. Please let me know if you have questions. Thanks.