Next Post
Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara.
This post may contain affiliate links, please see our privacy policy for details.
This one pot easiest herby tomato Soup with melted Brie crostini is the simplest and most delicious bowl of tomato soup. End of summer tomatoes roasted with onions, garlic, fresh garden herbs, and olive oil…all pureed into the creamiest bowl of soup. Top each bowl of soup with a crusty piece of sage and brie crostini. Every spoonful is full of summer flavors!
The honest truth? I really hesitated to share a tomato soup recipe. But it’s the end of summer and when you have about twelve heirloom tomatoes sitting on the counter with zero plans to use them, you make tomato soup.
But with melty brie crostini on top. Because let’s be honest, what’s the real reason you make tomato soup? For that melty, cheesy toast or grilled cheese, you eat alongside it. And you know it’s true.
In all seriousness here, I was really dragging my feet on a tomato soup recipe. Do we need tomato soup? Is tomato soup just kind of lame? Like almost retro? These are all the questions I asked myself in an effort to talk myself out of making tomato soup. But then Monday rolled around, and as I said, I had a lot of tomatoes on the counter, Brie in the fridge, and dreary overcast skies. After a five-minute pep talk and a few quick texts back and forth with my sister in law, I was making tomato soup.
And you know? It’s probably my very favorite recipe of the week. I know tomato soup seems basic, but you guys? Every spoonful of this soup is truly roll your eyes back delicious.
And yes, the Brie crostini on top really is KEY. Clearly my favorite part.
The details…
My thought on tomato soup is that if you’re going to make it, you should keep it fairly simple and make it very creamy.
Start out by roasting together plenty of tomatoes, a sweet onion, garlic, thyme, fresh sage, olive oil, 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 and it’s my preferred way of cooking a tomato. So much flavor is added and roasting will create a rich soup versus one that lacks in flavor.
The trick is to roast the tomatoes inside a large dutch oven that can go from the oven to the stove. This will save so much time, clean up, and makes this a one-pot and done kind of recipe.
Once the tomatoes are roasted, transfer the roasted tomatoes to the stove, add a splash of milk or cream, and puree until smooth. Stir in a sprinkle of cheddar and lots of fresh basil.
For the milk, I really love using creamy canned coconut milk. It might sound odd, but I’ve found this to create the creamiest bowl of soup and it cuts down a bit on the dairy too.
You’re almost done, but don’t forget the crostini!
Yes, that brie crostini, it’s really what SOLD me on making this tomato soup.
You’ll need fresh ciabatta bread, sage, and brie, plus a bit of olive oil. The sage cooks up in the oil on top of the bread. It then becomes crispy, almost fried. The Brie just melts over top and it’s every bit as delicious as it sounds. I know sage and Brie are not always paired together, but I’m pushing you all to try it. I think it’s one of my favorites herbs to enjoy brie with. Sage has just the right balance of warming flavor to compliment the rich brie.
Make sure you make it while the soup is simmering on the stove so that when you pull the melty crostinis out of the oven, you can enjoy them immediately with your soup. Nothing is better.
Tip? Always keep a wheel of Brie in the fridge. You just never know when you’ll need it. And like a good glass of wine, it can really save the night.
Now, just ladle up that soup and add those crostinis.
Done…so simple, so easy and so good!
So what do we think? Are you looking to use up some tomatoes this week? Can you stop at the store for Brie? Fingers crossed you answered yes to all of these questions. If you’re not quite sure that tomato soup is your thing, I urge you to give this a try. Fresh tomatoes are a game-changer and adding bread and brie on top…I can just about guarantee you’ll love this!
Oh, one last thing – double the crostini – the reasons are obvious.
Looking for other late summer tomato recipes? Here are a few ideas:
Everything Cheddar Tomato Bacon Grilled Cheese
Roasted Tomato Cheddar Tart with Ranch Seasoning
One Pot 4 Cheese Caprese Mac and Cheese
Lastly, if you make this easiest herby tomato soup with melted Brie crostini be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest Herby Tomato Soup with Melted Brie Crostini
Servings: 4
Calories Per Serving: 421 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6-8 medium tomatoes quartered
- 1 sweet onion quartered
- 4-6 cloves garlic smashed
- 3 tablespoons extra virgin olive oil plus more for rubbing
- 2 tablespoons fresh thyme leaves
- 8 fresh sage leaves
- kosher salt and black pepper
- 1 cup canned coconut milk plus more to thin as needed
- 1/4 cup shredded sharp cheddar cheese
- 1/2 cup fresh basil roughly, chopped
- 4 slices ciabatta bread
- 4 ounces brie, sliced into 4 slices
Instructions
- 1. Preheat the oven to 425 degrees F. 2. In a large oven safe pot, combine the tomatoes, onion, garlic, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes begin to char and release their juices. Let cool slightly.3. Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper. 4. Meanwhile, make the crostini. Finely chop the remaining 3 sage leaves. Place the bread on a baking sheet and rub with olive oil. Transfer to the oven and cook 5 minutes. Flip the bread, sprinkle with sage, and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted. 5. To serve, ladle the soup among bowls and top with fresh basil. Serve alongside the brie crostini. Enjoy!
Easy and tasty recipe. I used campari tomatoes and had to use about 12 since they are small. Ended up needing half the called for garlic. Would make this again!
Love to hear that! Thank you Lynn! xTieghan
Super easy, very flavorful soup!
Thank you Shellie! I am so glad you liked this! xTieghan
The coconut milk gave it an unexpected flavor – but very tasty! And so creamy! Beautiful soup!
Thank you so much Kate! I am really glad this turned out so well for you! xTieghan
The instructions (paragraph #2) say to add “red pepper flakes” but it’s not listed in the ingredients. How much do we add?
Thank you – I’m a big fan of your recipes & can’t wait to make this!!
Hey Deb,
Just add a pinch of red pepper flakes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there a recommended amount of red pepper flakes, or just to taste?
Would this freeze well?
Hey Pamela,
Yes! I would freeze without the milk, and then add the milk when you thaw the soup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you give an estimate in weight or volume for the amount of the tomatoes, please? 1 pound? 2 cups of chopped tomatoes? I have a billion small garden pear and plum tomatoes I’d like to use.
Hey Michele,
Just use about 6-8 tomatoes, it really doesn’t have to be an exact measurement, the soup will be great no matter what! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I wish you would have a video on here like you do on Instagram! I love watching the recipe comes to life and the subtle things you do that aren’t included on the recipe. Like cutting the tomatoes before adding to the soup or your beautiful presentations! Can’t wait to try this. Question… what type of tomatoes are the best for this recipe: ripe, extra ripe, etc.?
Hey,
I like to use extra ripe tomatoes for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks sooo yummy! I don’t use fresh herbs though so could you give me the instructions for dried jar spices? Thanks so much!
Hi Julie! You can use 2 teaspoons dried thyme, 2 teaspoons dried sage, and 2 tablespoons dried basil. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I didn’t get to the blender part when I made this recipe today. I was letting the mixture cool down, taste tested it, and I was done. It was so incredibly good! My husband and I both ate it up. Lol. I’ll make it into soup tomorrow. Thank you so much for sharing this. It was excellent.
Thank you so much Linda! I am really glad this recipe turned out so well for you! xTieghan
I don’t have an oven safe pot, could I use a slow cooker or something else?
Hey Rachel,
If you have a baking dish, you could use that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tomato soup may be ‘retro’, but it is the best kind of retro! Nothing is as comforting to me as a bowl of tomato soup and something toasty and cheesy! What I make now is a far cry from what my mama used to make me but it stills brings back the comforting, loving feelings. Thank you for the easy peasy recipe to help me use up all my delicious tomatoes! I usually make a version of this, roasting the tomatoes with all the other things, then puree and freeze for those long winter days! Once unthawed I then add in my dairy and voila! Yummy summer tastes in the cold, dreary winter. You’re the best. Your photos and recipes are always an inspiration. Thank you.
It is super comforting and I love that it brings you back to being little! Also, such a great idea to always have it in the freezer, because it is the best for cold days! xTieghan
While there are a lot of tomato soup recipes out there, that just means there are a lot of BAD tomato soup recipes out there! Your recipes never miss…so this is a welcome addition!
Love to hear that Emily! I am really glad you liked this one! xTieghan
It’s delicious and Extremely simple. I used a combination of tomatoes and cheese bread stick instead of crostini. Substituted double cream instead of coconut milk since I was just going to make a little and the can would’ve been too much. Highly recommend this recipe!
Thank you so much Stephanie! I am really glad this recipe turned out so well for you! I hope you continue to love this and other recipes of mine! xTieghan
I avoid all coconut products. Would it work with soy milk or any other suggestions? Thanks.
Hey Nina,
Yes milk that you enjoy will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan