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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 yummy!!
Hi Ashlyn,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! xT
Hey! It looks amazing. Can you freeze leftovers??
Thanks so much Chrissy! Yes, you can totally freeze the leftovers! Please let me know if you have any other questions:) xx
Wow wow wow! This tomato soup was sooooo delicious!! And such an easy recipe to follow! I’ve cooked so many of uour recipes and every single one is just perfect. Thank you so much for sharing your amazing talent with us, Tieghan, you’re the best! 🥰
Hey Keyla,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
This soup has no flavor.
Hi Tiffany,
Thanks so much for giving this recipe a try, so sorry to hear it was not enjoyed. Please let me know if I can help at all! xT
It’s delicious! Thank you for helping me find ways to use up my plethora of garden tomatoes.
My burning question, though.. Did you strain the soup? My blender (& it’s a pretty decent one) didn’t puree the seeds and some of the skins. So I strained my soup. But curious what you did or recommend?
Hey Jill,
Thanks so much for making this recipe! I did not strain the soup, I’m okay with some chunks in it:) My vitamix typically blends everything pretty well though! Have a great Monday! xx
This soup was really bad. The onion flavor was totally overwhelming and overpowering cooked according to the instructions. It would taste much better if sautéed in oil on the stovetop in my opinion.
Hi Ashley,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xT
This was really bad and I’m sure it’s my fault for using dried thyme and I only did one tablespoon but I wish there was mention of this. Fresh thyme isn’t readily available where I am. There was no saving this recipe and super costly to throw away
Hi Rachel,
Thanks for giving this recipe a try, so sorry it was not enjoyed. Did you use dried thyme or ground thyme? A general rule of thumb: for every 1 tablespoon of fresh herbs use 1 teaspoon of dried herbs. xT
It was really good. I feel like it’s missing something. I think the pesto I used wasn’t as good as if I made it myself. I love how simple it is and the texture is wonderful and thick.
Hi Amy,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I’ve made this a few times and I love it. Super easy and very flavorful. Homegrown veggies versus store-bought make a WORLD of difference. I like a little heat so I added a diced habañero to the roasting process and it was sensational
Hey there,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
Do you know if this would freeze well? I have hated tomato soup my whole life until this year. So, like you I found myself with an abundance of ripe tomatoes and thought I will make soup and freeze some.
Hey Alecia,
Totally, you can definitely freeze this! I hope you love the recipe, please let me know if you give it a try! xT
made this last week with everything bagel grilled cheeses. ouf! what a delight. currently making a big batch to stock up before baby comes. it’ll be a delight to have on hand 🙂
Hi there,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Second time this month making this delicious soup! I used whatever type of tomatoes we had and it was great! Added my homemade garlic scape basil pesto and it is awesome! Not looking forward to winter without fresh veggies now! Thanks for another great recipe!
Hey Sandra,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Can you use smaller (golf ball size) tomatoes with this recipe?
Hi Maria,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
If you use smaller tomatoes, could you suggest how many lbs of tomatoes that would be? Thanks!
I would say 4-5 cups:)
Made this last night and will continue to make it!!! Perfect and delicious way to use up a bountiFULL tomato garden!
Hi Suzanne,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
Hi! Can this be made with regular onions instead of sweet onions? Or would we need to counter the onions’ strength with anything (eg sugar)?
Hi Andrea,
You could use white or Spanish onions, I just wouldn’t use a red onion. Please let me know if you have any other questions! xT
Thank you Tieghan..
Delish.. made last night.. served with grilled cheese Sammie’s on the side ..coated bread with Parmesan cheese before grilling..
Hey Connie,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan