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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!

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: 421 kcal

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



  • 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!
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  1. Is it possible to do this recipe with cream or broth instead of coconut milk? How does the coconut milk affect texture/flavor ? Wondering if I need to run to the store today or if I can make due

  2. Hi! Can you please specify how much red pepper flakes I should use? They’re not listed in the ingredients list. Also, what are the remaining sage leaves for? I can’t find where the other 3 go in the recipe.

    1. Hi there! You can just use however much you’d like depending on how spicy you like things! Also for the sage, you add the 3 remaining leaves in step 4 with the crostini! xT

    1. Hi Hailey,
      So sorry, I do not have that info! Please let me know if I can help in any other way! xT

  3. Question: I added the coconut milk to the soup and it seems the tomato taste is not as strong. In the future- should I have done more tomato’s?

    Could I roast more and add it to soup?


    1. Hi Mary,
      You could roast more tomatoes and add them to the soup:) Next time, you could use something more neutral like whole milk! I hope this helps! xT

  4. Hi Tieghan! I’m making this today and unfortunately can’t get any fresh tomatoes (my fam has COVID and fresh isn’t an option to order at our store) – would canned be okay? If so, how much do you think? 2 28 oz cans?

    1. Hey Katie,
      Sure, I think that would be great for you to do! I would get crushed or whole tomatoes and roughly cut them with scissors. I hope you love the recipe, please let me know if you give it a try! xx

  5. This soup is sooo good and simple to make. I made it last night and my guest and husband loved it. It has a wonderful fresh taste😋 I’d say don’t fear to try this recipe!💛 Thanks Tieghan

  6. how much red pepper? It’s listed in the instructions to add but I don’t see it in the list of ingredients. Measure with your heart? 🙂 Love ALL of your recipes – thank you!!

    1. Hey Bridget,
      Thanks for your kind message! You bet, add as much or as little as you like:) I hope you love this soup! xT

  7. Could you make this with smaller cherry tomatoes? If so, how many cups worth? We have 4 plants and too many tomatoes than we know what to do with. Looking for a good recipe!

    1. Hey Katie,
      Totally, I would do 4-5 cups of cherry tomatoes! I hope you love this recipe, please let me know if you give it a try! xTieghan

  8. I have just tried this recipe and it was delicious. The family said it was the best tomato soup they’ve ever had, success! I’ve also made 3 other recipes of yours and all have been absolutely delicious. This is definitely my go-to blog for recipes!

    1. Hey Annalisa,
      Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! Thanks for your kind message! xx

  9. Looks amazing! When roasting in the oven, is the pot covered or uncovered? Or does it matter?

    1. Hi Hali,
      I like to leave the lid off, but it will work either way! I hope you love the recipe, please let me know if you give it a try! xx

      1. 5 stars
        it was delicious!!! i added a couple of carrots during the roasting process and it turned out great. i also made your apple & bacon panini, what a perfect meal, will definitely be making again…thank you 😉

        1. Hey Sonny,
          Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan

  10. Hi Tieghan, this soup sounds delicious, I’m planning on making it for my “Girlfriends Lunch”, and serving with a salad. Any suggestions for a wine pairing?

    1. Hi Karrie,
      I would do a dry Chardonnay. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. Loved this soup! Husband and kids loved it & it was a great way to use the fresh tomato’s from the garden.
        I was wondering if you have ever freezed this soup? I’m tempted to make a big batch while I have lots of fresh tomatoes available and freeze for future meals!

    1. Hey Candace,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  11. Do you leave the skins on when blending the tomatoes? I’ve always been told to remove the skins, but it’s so much extra work if you don’t actually need to!