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I canโt 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 dayโฆ or even just a day when youโre feeling under the weather or want something simple and delicious!
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As promised, here is the second part of yesterdayโs grilled cheeseย post โ 6 ingredient creamy roasted tomato soup.
Because letโs be real, the reason you make tomato soup is to dip grilled cheese into it. Or at least thatโs 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 isโฆDadโs memory of tomato soup is that of the canned kind from the 80โs 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 Iโm being totally serious. My dad likes pretty much all food, just not tomato soup. This means, up until now, Iโve never had nor made tomato soup. But I started to think, I really need to give tomato soup a try. Itโs 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? Itโs delicious, and guess whatโฆeven Dad thought so.
Bottom line of this long as ever story? If you think you donโt like tomato soup, just try a homemade tomato soupโฆwith grilled cheese on the sideโฆobviously.
Trust me, you will love it. No canned goods here.
Ingredients
- Heirloom tomatoesย
- Sweet onionย
- Extra virgin olive oilย
- Fresh thyme leavesย
- Kosher salt and pepperย
- Canned coconut milk or whole milkย
- Basil pesto (store-bought or homemade is fine)ย
- Parmesanย
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 โoldโ 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 itโs how I managed to make a recipe with only SIX ingredients.
You ready? Hereโs how this goesโฆ
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 theyโve 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 recommendedโฆmaybe pour yourself a glass while you are at itโฆ
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 dinnerโฆand 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 comfortingโฆ
Oh and guys, I know this week has been all about comfort food, but tomorrowโs recipeโฆpossibly the best recipe yet.
Itโs a chocolate classic and I am so excited!
Watch the How To Video:
6 Ingredient Creamy Roasted Tomato Soup
Ingredientsย
- 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)
Instructionsย
- 1. Preheat the oven to 425 degrees F.ย 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.ย 4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.ย
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 thoughโฆ.
Thank you so much for this delicious and easy recipe. Totally satisfied the family on our first fall feeling day. An absolute keeper and the grilled cheese sandwich was a perfect match!
Hey Constance,
Awesome!! Thanks so much for choosing to make this recipe, Iโm so glad it was enjoyed. Have the best week!