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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 all your recipes! I had the best tomato harvest ever this year and we love tomato soup! I added 2 red bell peppers that needed to get used. I used my homemade pesto too.
Thank you sooo much for giving the recipe a try! I am so glad you enjoyed it! xT
OMG. This soup is amazing – the whole family loved it along with everything bagel spice grilled cheese sandwich. Yum! And super easy.
Thank you so so much! I appreciate you giving the recipe a try! xT
Did the seeds stay in and get blended? Seems like it’d be best to strain them out….. but not sure.
Do you have an easy, yummy homemade pesto recipe? The storebought one I bough t wasn’t overly delicious
Ok, I think I figured it out.. I used cherry tomatoes so there are hundreds of seeds! I guess with 6-8 bigger ones the seeds aren’t as noticeable.
Hi Jillian! Yes, I leave the seeds in to blend! And here is my pesto recipe!
https://www.halfbakedharvest.com/essentials/
I was wondering if once made this could be frozen? Thank you 🙂
Hey Sofia! I haven’t ever frozen this soup but I think that should work well! xT
Isn’t this recipe missing olive oil? And a pinch of sugar or even diced carrot?? What about making a roux with butter?
I was so excited to make this and followed the recipe exactly, but the end result wasn’t what I had expected. The taste was VERY tomatoey, nothing about it was creamy. I am going to try adding heavy whipping cream to reduce the tartness.
Hi Megan,
Thanks for making this recipe and sharing your feedback, so sorry to hear this was not enjoyed! Did you not add the milk? That should really help to make this creamy. Please let me know if there is anything that I can do! xx
Hello, I’m confused. Why do we need to preheat the oven?
Your book does not say to roast the tomatoes in the oven. But this recipe those. I get it now.
Hi Connie,
You are going to roast the tomatoes in step 2:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi!! Made this a few months ago and loved it – going to make for friends with a grilled cheese this week. Which of your grilled cheese recipes would you recommend with this tomato soup? All of them look so yummy!
Hey Caroline,
So glad to hear you enjoyed this recipe!! Here are some grilled cheese recipes you might like:
https://www.halfbakedharvest.com/everything-cheddar-tomato-bacon-grilled-cheese/
https://www.halfbakedharvest.com/3-cheese-everything-spice-grilled-cheese/
I hope this helps! xT
Hi ! I am planning to make this as I have a freezer full of gorgeous heirloom tomatoes from our local tomato farm and have been dying to make soup with them. However this is my first time from frozen so just wondering how you would recommend prepping the tomatoes – cook time on them ? Thanks so much. Love ALL of your recipes!! ❤️❤️
Hey Tara,
I would just let them thaw, should be quick, and then follow the recipe as written! Please let me know if you have any other questions, I hope you love this recipe! xx
Thank you so much! 😊
Delicious and so easy to make. The addition of the basil pesto adds so much flavor, great idea! Can’t wait to make it in the summer with peak tomatoes.
Hey Erin,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
i should have posted a long time ago, because this basic recipe has become a summer go to for me. it’s an absolute essential. and I’m convinced that everyone should try making tomato soup in the oven, but you’re the first person I’ve seen suggest it.
here are the modifications i often use:
i grow sungold cherry tomatoes every summer. they are the best cherry tomatoes imo, and they are PROLIFIC, so instead of 6- 8 full size tomatoes i use a lot of cherry tomatoes.
i use an immersion blender and skip the whole transfer to the blender thing. (an immersion blender is something else everyone should try).
the coconut milk is good, but i often switch up the herb profile and i use evaporated milk which gives it s very similar viscosity as the coconut milk but with a less assertive flavor.
your recipe is great, but imo what’s truly fantastic about it is that you created a blue print for an endless number if EASYdelicious tomato soups. thank you.
Hey Leisa,
Wonderful!! Thanks a bunch for making this recipe so often and sharing your feedback! Love to hear that it is always enjoyed! Thanks for sharing your tips! Happy Holidays!🎄🎁
I made today and very good. I added a half cup of white wine as well. Creamy and very delicious.
Hey Chelsie,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
something is missing. Not as flavorful as I thought it would be, any recomendations. I followed the recipe exactly.
Hi Cassandra,
Sorry to hear this recipe was not enjoyed! All of the ingredients are correct. Please let me know how I can help! xT
If I wanted to use canned tomatoes for this instead of heirloom tomatoes, how many cans would you suggest I use?
Hey Michelle,
I would use about 3 cans. I hope you love this recipe, please let me know if you give it a try! xT
I just made this today, I was a little worried as it’s really passed tomato season but they did have some heirloom tomatoes in the store so I gave it a shot. It was absolutely wonderful😉
Hey Francine,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
Mine came out a little thin and sour tasting. Maybe the acidity? Any suggestions to cut the sourness? Here is what I did add -the white wine & honey. Tried thicken with cornstarch. I also added a little baking soda to try and cut the sourness and still haven’t quite gotten it to a desirable taste.
I thought I read somewhere to add white wine so I did do that and it took it to the next level. Just added about a half cup of chardonnay.
Hi Natalie,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩