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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!
Can you please share where you found this blue serving bowl!
Hey Trina,
Here is the link for something similar! https://food52.com/shop/products/7125-gien-les-oiseaux-vintage-inspired-french-dinnerware xTieghan
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!
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
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.
I hope you love this one, Cred!! Thank you for trying it! xTieghan
Would love to make this but need to use up my cherry tomatoes. Can you provide approximate weight of tomatoes called for? Thanks !!
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
Easy satisfying soup! It was a winner with my non-vegan husband too. Thank you for sharing it!
Amazing!! I am really glad this turned out so well for the both of you! Thank you, Orsi! xTieghan
This looks incredible!! Definitely making this soon! Do you purée the onion with the tomatoes, or take those out after roasting?! Thanks!
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
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!
Thank you so much Alyssa! I am so happy this turned out so well for you! xTieghan
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!!
Thank you Danielle!! I am so glad this turned out so well for you! xTieghan
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.
Wow yes!! I am so glad this turned out so well for you all, Mary! Thank you for trying it! xTieghan
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
Thank you Rachel! I am really glad this one turned out so well for you! xTieghan
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.
Love to hear that! Thank you Paula! xTieghan
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!
Thank you so much Allison! xTieghan
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!
I am so glad this turned out so well for you, Ashley!! Thank you so much! xTieghan
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!
Amazing! I am so happy you enjoyed this recipe, Debbie! Thank you for trying it! xTieghan
Delicious!!!@
Thank you Crystel! xTieghan