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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.
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.
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…
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!
Watch the How To Video:
6 Ingredient Creamy Roasted Tomato Soup
Servings: 4 servings
Calories Per Serving: 330 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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.
First soup and grilled cheese though….
I love how easy this recipe is! Thank you so much. For the puree, should the onions be left out or included?
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
How many grams of carbs, sugar, and fibre are in this recipe?
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.
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!
Can you use an immersion blender for this versus a big blender? Can’t wait to make it!
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!!
YES! Its the best! I am so glad you loved this!
I would to try to make this in my instant pot. Is there a way to adapt the recipe to do so?
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
Hi ! How can I make this in my instant pot instead of on the stove?
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
Do you discard the onion? Or blend that into the tomatoes?
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
Love love love!! Just made this for our rainy summer day and it was delish! Love all your recipes and photography!
Thank you so much Mary!
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 ?
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
Could you substitute the milk for chicken or vegetable broth? Thanks!
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! 🙂
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!
Thank you Vivian! I am really glad you enjoyed this!
where’s the recipe for the grilled cheese sandwich
Hi Brittney! Here is a recipe for the grilled cheese! There are some other options as well on my blog if you search “grilled cheese” in the search bar at the top right. I hope this helps & let me know if you have any other questions!
https://www.halfbakedharvest.com/3-cheese-everything-spice-grilled-cheese/
What do you do with the onion after roasting? Does it go into the blender with the tomato or get discarded?
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! 🙂
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!
Thank you! I am really happy you enjoyed this Jill!