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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!
I made this for my best friend today served with grilled cheese sammies…..and she loved it. Several containers frozen to enjoy later this winter
Two thumbs up!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
this was so delicious!! the brie crostinis paired perfectly!! I’m making it for the second time tonight 🙂
Hey Diandra,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
Could I make multiple batches and can this for future?
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
I’m about to make this for a second time… I have a strong aversion to tomato-based foods but this was simply delightful! 🙂
Hey Riley,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
How much red pepper flakes? And do you roast with lid on or off?
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
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!
Hey Kiley,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
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
Hey Bea,
Thanks so much for your kind message! Unfortunately, cold soups just aren’t my thing. Sorry!! xTieghan
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!
Hey Liz,
Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan
Any substitute for sharp cheddar? What other types of cheese would you recommend?
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
Might I suggest Parmesan, gruyere, or Gouda?
How much red pepper flakes did not see the measurement. Sure looks good
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
what’s the oven prove pot for? As far as I can see only the bread goes in the oven?
Hey Eva,
You are putting the entire pot with the tomatoes in the oven in step 1. I hope you love the recipe! xTieghan
YUM! I love this one. Do you have an adaptation for this with a slow cooker?
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
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
Hey Donna,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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?
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
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!!
Hey Lori,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan