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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!
Could you make this the day before and then just simmer on the stove to heat? Wondering for holiday meal prep ?
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
We made this last night and loved it!! We also topped it with some feta because cheese = life
Thank you Emily! xTieghan
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!
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
so easy, so delicious!!! winner for sure.
Thank you Emily! xTieghan
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.
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
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! 🙂
I am really glad this turned out well for you, Elizabeth! Thank you for trying this one! xTieghan
This was great and so easy to make! I added a shallot and carrot and loved it.
Thank you so much Trang! xTieghan
I need to make this soup for about 12 people. Can I just double or triple this recipe??
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
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.
Hi Michelle! I am so happy you have been enjoying my recipes, especially this one! Thank you for trying it! xTieghan
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?
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
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.
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
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!
Thank you so much Jamie! I am really glad this soup is hitting the spot for you! xTieghan
We made the soup for yesterday’s night dinner and it was amazing. Thank you tieghan for the recipe.
Thank you! I am really glad you enjoyed this one! xTieghan
I made the soup and wasn’t not good. Not flavorful.
Hi Beth! I am sorry to hear that. Is there anything I can help with? xTieghan
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!
Yes!! Love to hear that, Amy! I am really glad this recipe turned out so well for you! xTieghan