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!

overhead photo of Easiest Herby Tomato Soup with Melted Brie Crostini

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.

raw tomatoes

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.

tomatoes in pot before cooking

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.

Melted Brie Crostini

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.

overhead close up photo of Easiest Herby Tomato Soup with Melted Brie Crostini

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.

overhead photo of Easiest Herby Tomato Soup with Melted Brie Crostini

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories Per Serving: 472 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

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!

overhead horizontal photo of Easiest Herby Tomato Soup with Melted Brie Crostini

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    this was so delicious!! the brie crostinis paired perfectly!! I’m making it for the second time tonight 🙂

    1. Hey Heather,
      I’ve never tried this, but I don’t see why it wouldn’t work for you. Please let me know if you have any other questions! xTieghan

  2. 5 stars
    I’m about to make this for a second time… I have a strong aversion to tomato-based foods but this was simply delightful! 🙂

    1. Hey Alex,
      Just a pinch of red pepper flakes or to your liking and I roast with the lid off:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    I don’t even like tomato soup… but this was absolutely delicious!! It was so fresh tasting! It also was so easy to prepare and make! Such a great recipe! Thank you for it!

    1. Hey Kiley,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

  4. Ciao! I have been following you amazing recipes and style for a while, serious congrats! I am wondering, since I am a sucker for blender soups, if you ever considered doing some more summery soups, like chilled or even fruit soups. I would really love the inspiration.
    Keep going
    Bea

    1. Hey Bea,
      Thanks so much for your kind message! Unfortunately, cold soups just aren’t my thing. Sorry!! xTieghan

  5. 5 stars
    This was amazing! I used vegan cheddar to cut down on the amount of dairy (and I honestly wouldn’t have known the difference – my meatatarian hubs didn’t). I also added a splash of light maple syrup and a scoop of veggie bouillon paste bc both of those help to deepen flavour. And I added a little fresh parsley in with the basil. My dude licked his bowl clean! The crostini were also genius. Like a cross between grilled cheese and crackers. Really amazing!

    1. Hey Liz,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan

    1. Hey Suzette,
      Really any cheese that you enjoy will work here. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lori,
      If you like the heat you can add a pinch of red pepper flakes or you can totally omit them:) Enjoy the recipe! xTieghan

    1. Hey Eva,
      You are putting the entire pot with the tomatoes in the oven in step 1. I hope you love the recipe! xTieghan

    1. Hey Kyla,
      I haven’t done this recipe in the slow cooker, but you certainly could! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 4 stars
    Great tomato soup recipe. It even works in the winter; just need to add a fair amount of tomato paste to compensate for winter tomatoes. Perfect for a February snowy day! Thank HBH

  7. My family loves this tomato soup! During the summer I’m always looking for ways to use up the tomatoes we grow. Can this be canned in a water bath canner?

    1. Hey Alice,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Sorry, I’ve never tried this in a water bath. Happy Sunday:) xTieghan

  8. 5 stars
    This was fabulous! Even though making this in December and not in tomato season it turned out great. Next t8me I’ll double the recipe! Loved the roasted tomato and all the flavors and the crostini was fab, Thanks!!

    1. Hey Alexis,
      Yes, that would work nicely! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  9. Planning on making this tomorrow! Can you use whole milk instead of coconut milk? Also I have a ton of tomatoes on the vine, can I use those?

    Thanks!

    1. Hey Amanda,
      Yes, whole milk will work and same with tomatoes on the vine! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  10. I’m confused. Do you also purée the thyme, onion and garlic into the soup or toss them after roasting? Your picture shows wrapper still on the garlic.

    1. Hey Veronica,
      You are going to want to just puree the tomatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. 4 stars
    I was feeling a bit under the weather today, and I still have fresh tomatoes in the garden (Tennessee perks). This recipe was the perfect cure! The only downside is I wish I had doubled it for left overs. My hubby and I ate every single bite. Recipe notes, I had some carrots and Taziki sauce in the fridge that needed using so I used 3/4 milk and 1/4 taziki sauce and added carrots! 🙂

    1. Hey Elizabeth,
      I would just double this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Amazing! The soup itself was incredible, but then… oh the first taste of the melty sagey Brie….. droooooool.
    I love all your recipes, so when I had a glut of tomatoes, this was the first place I came! I changed the process a little, as I abhor transferring hot things to a blender. After roasting, I added the coconut milk and used the immersion blender to whir it all up right in the pot. I will probably double it the next time, as lunch is coming and I know the hubs and I will be fighting over the leftovers.

    1. Hi Michelle! I am so happy you have been enjoying my recipes, especially this one! Thank you for trying it! xTieghan

  13. So good! I think the first time I used too much coconut milk because it was a little thinner— do you strain for tomato skins or seeds?

    1. Hey Alex,
      Thanks for giving the recipe a try! No, I do not strain the seeds or skins:) Please let me know if you have any other questions! xTieghan

  14. SO GOOD! I used vegan cheddar to make the soup dairy free and it was amazing! My family loved it too and they usually hate vegan food haha. Love the fresh roasted tomatoes and the natural ingredients in this recipe <3 I made some vegan grilled cheese to dip and it was the perfect weeknight dinner.

    1. Hi Gaby! I am so happy you all loved this recipe! Also, so amazing that you were able to get them to enjoy a vegan meal! Thank you for trying this! xTieghan

  15. 5 stars
    If you are looking for the BEST tomato soup, literally this is it. I’ve made this twice now and have to say I wish this recipe was out earlier this summer LOL! Haven’t made the crostini to go with it though. We had tons of tomatoes from our CSA this year, and I grew lots of basil so this really was the perfect recipe for me to use them both up. Made this just on Sunday and it is the perfect cozy soup for these crisp days in PA right now!

  16. 5 stars
    Holy smokes! My husband and I made this tonight and it totally hit the spot. We were saying it feels familiar enough to be comforting, but unique enough to also be exciting. We just recently discovered your blog (i know…so behind), and have loved EVERYTHING we’ve tried. We’ve had so much fun cooking and eating your recipes…and not having to think to hard about what to have for dinner is the best part!

  17. In the winter will good ole canned tomatoes work here? If so, how much would you suggest and would you prep things differently? Thank you!

    1. Hey Debbie,
      Yes canned tomatoes would work! I would use 2-28 ounce cans of tomatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. I’m making this soup right now. Everything’s is roasted and puréed and smells lovely. Just adding cheddar and milk. But 1/2 cup of basil seems like a lot if it’s not puréed into. Doesn’t this leave a lot of bits in the soup- I expect it takes away from the creaminess. Anyhow, I’m in the midst, I’ll just have to use my judgement, can’t wait to try it.

  19. Would love to make this but need to use up my cherry tomatoes. Can you provide approximate weight of tomatoes called for? Thanks !!

    1. Hey Patty! It’s about 3-4 pounds tomatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  20. This looks incredible!! Definitely making this soon! Do you purée the onion with the tomatoes, or take those out after roasting?! Thanks!

    1. Hey Dakota,
      I like to remove the onions but if you wanted to add them your certainly could. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. This was a HUGE hit with my family!! I used a little bit of coconut milk and added some heavy cream and more sharp cheddar than called for to make it more like a bisque. I also couldn’t find ciabatta so i sliced a baguette and placed some brie on each slice. Truly one of the best (and most enjoyable) recipes I have found. Thank you!

  22. 5 stars
    Made this soup twice in one week; it’s delicious! In my second batch, I skipped the coconut milk, and it was still just as tasty! Added a bit of parsley and spice to richen the flavor up just a bit. Thanks for another amazing go to recipie!!

  23. 5 stars
    I made this soup yesterday afternoon to have for dinner tonight. But as always my husband needed to try it ” just make sure it was ok”. He absolutely loved it and said it was a “keeper”. Thank you for the recipe. I enjoyed making it and the result was delicious. We had it for dinner tonight.

  24. 5 stars
    I used red fat coconut milk to try to be healthier but would recommend using full fat! It was too thin. I wish also my tomatoes were more ripe and/ sweeter but that’s grocery store produce for you! Otherwise great recipe and would recommend. Doesn’t leave you feeling stuffed and food coma like a regular tomato bisque often does. Thanks Tieghan

  25. 5 stars
    Delicious!! I wouldn’t change a thing, although I only had a red onion so I did change one thing. This will be my new go to tomato soup recipe.

  26. 5 stars
    This was AMAZING! Loved the rich combination of flavors 🙂 Husband is usually super picky with soups and insisted I have to make this dish again. Definitely a winner!

  27. 5 stars
    Eating this right now! So delicious and easy to make! I used onions, garlic, sage and thyme from my garden! Can’t wait to make this again when my tomatoes are ripe!

  28. 5 stars
    Oh my! This soup is incredible! I made it last night and we loved it so much I made it again today! I am going to freeze it without the milk and cheese. I used a variety of tomatoes-German Queen, Cherokee Purple, Lemon Boy and Better Boy. I have been making Ina Garten’s Roasted Tomato Basil Soup for years, but this is my new favorite!

  29. 5 stars
    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!

  30. 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!!

    1. 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

    1. 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

  31. 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.

    1. 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

  32. 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.?

    1. 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

  33. 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!

    1. 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

  34. 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.

    1. 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

  35. 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.

    1. 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

  36. 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!

  37. 5 stars
    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!

    1. 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

    1. 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