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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 good!!! I made this last night and am still thinking about how delicious it was. (And easy to make!!)
Wow yes I am really glad this turned out so well for you, Anna! Thank you! xTieghan
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!
Love to hear that! Thank you Whitney! xTieghan
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!
I am so happy you have been loving this Jenni! Thank you so much! xTieghan
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
I am really glad this recipe turned out so well for you, Christie! Thank you so much for trying it!! xTieghan
AMAZING LIVE THIS AND HER!!
Thank you Kiki! xTieghan
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!
Thank you Josephine!! I am really glad this recipe turned out so well for you! xTieghan
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.
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
How long will this stay good for after making?
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
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 ?
So amazing! I am so glad you and your daughter enjoyed this recipe, Christine! xTieghan
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.
Thank you so much Brienne! I am so glad this turned out so well for you! Thank you! xTieghan
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!
Hi Antoinette! I am so glad you enjoyed this recipe! Thank you so much! xTieghan
Easy and delicious! Pleased my whole family which is not easy. Will definitely make this recipe over and over again.
Thank you Chelle! That is so amazing to hear! xTieghan
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!
So happy to hear that Christine! Thank you so much for trying this! xTieghan
Could this be made without using a blender?
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 ???
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!
I love to hear that! Thank you so much Lexi! xTieghan