Next Post
This post may contain affiliate links, please see our privacy policy for details.
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 and so good! I love how simple, yet full of flavor this soup is. This will be in our rotation of recipes for sure. The only changes I made, were adding some honey to balance acidity and I broiled the onions, tomatoes and thyme at the end to really create some char/carmelization. Yum!
Hey Bri,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
I see that you put whole sprigs of thyme into the pot. Do you pick those out before blendingor do you just blend them up, stems and all, when it’s time to blend? I will be making this soup asap!
Hey Allison,
You can remove the sprigs before blending:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I recently made this soup & the grilled cheese sandwiches (I substituted some cheeses). The recipe was easy to follow, I loved it! It was so delicious & flavorful a huge hit with my family. I will be repeating this recipe throughout the winter months. Thank you
Hi Anna,
Happy Sunday! Thanks so much for trying both of the recipes, I am so glad to hear that they were enjoyed! xx
Hi!
I couldn’t find heirloom tomatoes near me. How many pounds of other tomatoes would be equivalent of 6-8 heirloom tomatoes please?
Thank you
Hi there,
I would say 3-4 pounds. Please let me know if you have any other questions, I hope you love this recipe! xx
My friend made this recipe for girls night but added a few carrots. Had to cook a bit longer to get the carrots to soften but was SO GOOD!
Hi Olivia,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
So good! A hit with my family which is hard to achieve. Simple and so much flavour. Thank you!
Hi Wendy,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Great quick lunch or dinner. Loved the pesto at the end
Hey Jeannine,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
Hi! I have frozen tomatoes from last year’s garden…will they work well in this recipe? Should I thaw them in the fridge and take off their skins before roasting? Thanks so much, can’t wait to try this!
Hey Briana,
Yes, that will work well for you, you can leave the skins if you like or remove them, it’s up to you. I hope you love the recipe! xTieghan
Made this tonight with your Everything Seasoning Grilled Cheese, and both were amazing! The pesto gives this soup an extra layer of fresh flavor. I used an immersion blender instead of transferring everything to a regular blender, since I have a pretty weak blender and hate cleaning it! 😉 Will definitely make this again.
Hi Brenda,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
My sister-n-law recommended this recipe because it is so good and her kids eat the entire pot. We have cooked this twice and love it! It is so simple to make and tastes amazing!
Hi Tiffany,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Hi,
Excited to make this recipe! Would this be freezer friendly? And if so how long would it keep for frozen?
Thanks!
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
Hello! Could I use buttermilk instead of whole milk?
Thanks!
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
Hi! When you put the oven-safe pot in the oven, do you put the lid on?
Thanks!
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
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!
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
Thank you for this recipe and that grilled cheese yumminess!!!! It’s the ultimate comfort food!
Hey Lori,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Added 1/4 tsp red pepper flakes for a little kick but the recipe as is was perfect and so easy! Thank you 🙂
Hey Gina,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
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 ☺️
Hey Charlotte,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan