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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….
so easy! so good!
Thank you Jenny! xTieghan
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!!
I am so glad you loved this recipe Maria! xTieghan
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!
Thank you so much Christie! xTieghan
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??
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
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
So glad you discovered it! Also, I hope you lvoe this soup, Bosha! Thank you so much! xTieghan
You knocked this one out of the park!! Love the fresh summer ingredients in this soup!! Definitely a keeper!! ????
Thank you so much Wendy! That is so amazing to hear! xTieghan
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!
Thank you so much Connie! So glad you loved this! xTieghan
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?
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
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.
Ah that is so amazing to hear Brando! Thank you so much! xTieghan
Your photography is so beautiful! What camera/lens is your favourite to use?
Can’t wait for the new cookbook!
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
This sounds so delicious, but it is a little warm in Ohio for soup right now. Can you freeze this soup?
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
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!
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 ?
also! just to confirm, if not able to use a dutch over, any other suggestion of stovetop pot? dumb question I know!
HI! You can roast the tomatoes in a roasting pan or any other oven safe pot! Hope that helps!
Making this tonight! Just to confirm, regular sized heirloom tomatoes (6-8) not the mini heirloom cherry size tomatoes correct?
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 ?
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
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