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I can’t wait to share my Six (6!) Ingredient Creamy Roasted Tomato Soup with you all! This recipe is so warming and the perfect cozy meal for a fall or wintery day… or even just a day when you’re feeling under the weather or want something simple and delicious!
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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.
Ingredients
- Heirloom tomatoes
- Sweet onion
- Extra virgin olive oil
- Fresh thyme leaves
- Kosher salt and pepper
- Canned coconut milk or whole milk
- Basil pesto (store-bought or homemade is fine)
- Parmesan
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
First soup and grilled cheese though….
Loved this soup when my friend made it but I just can’t figure out what I am doing wrong. When I make it the flavor turns out way too tomatoey/acidicy and not creamy enough. I just am unsure why I can’t figure it out😭 Wondering if I need to blend more or remove juices?Any tips/ do you know why this flavor can happen?
Hi Grace! Oh no I am so so sorry aboutt hat! Hmm I would maybe add a little less tomato and more cream if you feel it’s not coming out creamy enough! Hope this helps! xT
Love this recipe! And made my own cashew vegan pesto. So much additional flavor. Nothing like what I grew up eating. Thank you!
Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
I’ve made the other tomato soup recipe (and a million others from this site), now excited to try this one! Was curious if anyone had a substitution for the pesto, as I’m allergic to pine nuts… maybe will just omit altogether.
Hope you enjoy this recipe! xT
I’ve probably made this 15 times this fall! It’s so easy & absolutely amazing. I added garlic to the roasting pot because you can never have enough!
The pesto in the grilled cheese is a game changer for general grilled cheese making as well.
Thank you so so much Katia! 🙂 xT
Oh my gosh so yummy I love your recipes so much!!
Thanks so much Mia!! So glad to hear this soup was a hit, I appreciate you making it! xT
I am overloaded with cherry tomatoes. How many cups should I substitute?
Hi Renata,
I would say about 6-8 cups. Please let me know if you have any other questions, I hope you love this recipe! xT
Wonderful recipe! My first go at roasting fresh tomatoes instead of using canned. I added garlic when I roasted the rest and it was phenomenal. Will be adding this to my recipe book for sure.
Thank you so much for trying out this recipe! Hope you enjoyed! xT
This is such a yummy recipe that I just made again for dinner. I’m sad summer tomatoes are almost gone and I look forward to making this again next summer.
Love to hear this! Thank you so so much! xT
This one is so easy and yummy!!! I made this end of summer for the first time after trying to figure out what to do with our garden tomatoes. This will be on rotation for fall/winter for sure!
This soup is delicious! I used Roma tomatoes cause my garden is exploding in them and just added a few more. Very flavourful!
Love to hear this! Thank you so so much! xT
Can I make this with Roma tomatoes instead of heirlooms? Thanks!
I did and the skins were too tough. I ended up chewing skins. I might try and strain it!
Yes, absolutely! xT
Hello! I’ve made this before and LOVED it. How long would you recommend doing it in the slow cooker?
Hi! Maybe about 4 hours on low? I haven’t tried it personally so let me know if you give it a try!
Just made with tomatoes from my garden! Only downside is the skin of the tomato….. it’s stringy. Is it because I’m not blending it enough?
Hi there! Hmm yes, I would maybe try blending a little bit more! xT
Hello. Wondering if I can freeze this recipe? Should I leave out the coconut milk/cream before freezing? I’m wanting to make up a large batch with my garden tomatoes.
Hey Rachel! I think that should work well! Let me know how it goes! xT
This recipe really lacked flavor for me. I roasted the tomatoes until char, but it gave it nothing. Disappointing since I usually love a Half Baked Harvest recipe.
Hey Jessica! I’m so sorry this soup was disappointing! Is there anything else I can do to help? xT
Silly question-when you roast this in the oven, do you put the lid on the pot or leave it off??? Thank you!
Hi! Not a silly question at all! I usually roast with the lid off!
Glad you asked because I wondered the same thing and thought it was too silly to ask. And the answer was not what I expected!! Excited to eat this tonight. Preheating the oven now!
I just made this and it was so easy and delicious! I will never buy canned tomato soup again
Thank you so so much Danielle! xT