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I can’t wait to share my Six (6!) Ingredient Creamy Roasted Tomato Soup with you all! This recipe is so warming and the perfect cozy meal for a fall or wintery day… or even just a day when you’re feeling under the weather or want something simple and delicious!
As promised, here is the second part of yesterday’s grilled cheese post – 6 ingredient creamy roasted tomato soup.
Because let’s be real, the reason you make tomato soup is to dip grilled cheese into it. Or at least that’s why I made my tomato soup, anyone else feel the same? As a kid, and even now as an adult, I never had much interest in tomato soup. My dad instilled in me that tomato soup is just no good. In fact, he said he hated tomato soup. Thing is…Dad’s memory of tomato soup is that of the canned kind from the 80’s that his mom would serve him at least once a week. He ate it so often that every time someone mentions tomato soup he looks away in disgust.
I wish I was kidding, but I’m being totally serious. My dad likes pretty much all food, just not tomato soup. This means, up until now, I’ve never had nor made tomato soup. But I started to think, I really need to give tomato soup a try. It’s summer and my house has a constant supply of flavorful tomatoes. I mean, how could a homemade tomato soup with plenty of basil and cheese be bad?
Answer? It’s delicious, and guess what…even Dad thought so.
Bottom line of this long as ever story? If you think you don’t like tomato soup, just try a homemade tomato soup…with grilled cheese on the side…obviously.
Trust me, you will love it. No canned goods here.
Ingredients
- Heirloom tomatoes
- Sweet onion
- Extra virgin olive oil
- Fresh thyme leaves
- Kosher salt and pepper
- Canned coconut milk or whole milk
- Basil pesto (store-bought or homemade is fine)
- Parmesan
As mentioned, these days I have a boat load of tomatoes on my counter, and last week I noticed some of them starting to bruise and become mushy. Instead of pitching them and feeding them to the goats (they get all the “old” veggies), I decided it was time to make tomato soup.
I wanted this soup to turn out amazing, but also be simple. So I relied on my fall-back skill of throwing everything into a pot and hoping for the best. I roasted the ingredients together, simmered and prayed. Thankfully it worked!
I love this soup.
And yes, I did say roast. We are totally turning on our ovens for this. Sorry, but not really, because slow roasted tomatoes are everything, and it’s how I managed to make a recipe with only SIX ingredients.
You ready? Here’s how this goes…
Start out by roasting together a bunch of tomatoes, a sweet onion, olive oil, thyme, 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.
tip: roast the tomatoes inside a large dutch oven that can go from the oven to the stove. Trust me this saves so much time, clean up, and makes this a one-pot and done kind of recipe.
Transfer the roasted tomatoes to the stove, add milk (I use goat milk, but whatever you drink will be great) and basil pesto. Puree the soup and DONE.
So simple, so easy and so goood.
If you wanted to add a touch more flavor, a splash of white wine is highly recommended…maybe pour yourself a glass while you are at it…
Now most importantly?
Serve the soup warm, topped with parmesan crisps (or just grated parmesan) and fresh basil. Serve alongside this everything spice grilled cheese.
And now you have the perfect Thursday night dinner…and then leftover Friday lunch.
I reheated the leftover soup and made fresh grilled cheese on Tuesday night for my parents who had just returned home from Cleveland. All agreed that it was the perfect welcome home dinner. Something about the combo of soup + grilled cheese is always so comforting…
Oh and guys, I know this week has been all about comfort food, but tomorrow’s recipe…possibly the best recipe yet.
It’s a chocolate classic and I am so excited!
Watch the How To Video:
6 Ingredient Creamy Roasted Tomato Soup
Servings: 4 servings
Calories Per Serving: 330 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6-8 heirloom tomatoes, quartered
- 1 small sweet onion, quartered
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- kosher salt and pepper
- 1 cup canned coconut milk, nut/seed milk, or whole milk, plus more to thin as needed
- 1/3 cup basil pesto, homemade or store-bought
- parmesan, for serving (optional)
Instructions
- 1. Preheat the oven to 425 degrees F. 2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.3. Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired. 4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.
First soup and grilled cheese though….
This post was originally published on August 17, 2017
If we used a variety of tomatoes, could you give us a weight of tomatoes instead of 6-8? I’m using a mix of plum, cherry, and heirloom. Thank you!
Hi there! For this soup, instead of “6–8 tomatoes,” aim for about 1 3/4 to 1 1/2 pounds total tomatoes, that’s should be.a good amount! Since you’re using a mix, you can combine varieties however you like (for example, 5 plum, 10 cherry, and 1 small heirloom), just shoot for roughly that weight range and you’ll get the right balance of flavor and texture! 🙂 xT
I am like your dad…Tomato soup, Yuk! & I don’t like grilled cheese either but because I had so many tomatoes, I had to try this. I loved them both! I had to modify the cheeses but I really enjoyed the everything bagel seasoning & parm on the outside of the bread! I would attach a picture but we ate it so fast 😂
Hi Elsie! Oh my goodness haha I love this so much! I’m so glad you gave it a try even though tomato soup and grilled cheese usually aren’t your thing, and even better that you ended up loving it! xT
I’ve made this soup multiple times and love it every time. I have some leftover and won’t be able to eat it in the next few days. Do you think it would reheat well if I froze it in portions for later?
Hey Nancy,
Fantastic!! So glad to hear you enjoyed this recipe, thank you so much for making it and your comment! Yes, you can totally freeze this! xx
Love this soup! It’s a staple during the winter in our home. I always have all the ingredients which makes it a quick and easy dinner with young babies.
Hey Kinsey,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great fall weekend! xT
Heirloom tomatos can be any type of tomato. I am assuming you are using beefsteaks based on your replies to comments, but honestly you should be a little more clear if you are creating a recipe. I have plenty of heirloom cherry tomatos in my garden and 6-8 of them would make a pretty measly soup ;p
This soup is pretty standard, and will be good as long as the tomatoes are good! My personal preference is to use a variety as you get more depth of flavour. I used cream for my milk portion and it was nice and creamy and still very flavourful.
Hi Mags,
Thanks so much for trying this recipe and sharing your feedback, glad to hear it was enjoyed. xx
Love this soup so much, on my regular rotation! Didn’t change anything and it always turns out perfect. Thank you again for a wonderful receipt.
Hey Lisa,
Happy Wednesday! So glad to hear this recipe is always enjoyed, thanks a lot for making it so often! xT
What milk do you like the best?
Does coconut make it taste coconuty?
Hi Meg,
I love using whole milk, but you should not really get any coconut flavor from the milk. Please let me know if you give this recipe a try, I hope you love it! xT
Help! I went to 2 stores looking for heirloom tomatoes and could not find them anywhere. I had to settle for hot house tomatoes. Would I still use 6-8? I think they are a little smaller is why! I bought like 12 in case hahaha thank you!
Hey Holly,
I’m honestly not sure, I would use 8-10 based on your description. I hope you love this recipe! xT
Love this simple Recipe to use up my summer tomatoes.
Thanks so much, Abbie! Glad to hear this recipe turned out well for you! Have a great day:) Xx
Hi, do you know the approx. weight of heirloom tomatoes you used? I’m using some from my garden and the sizes vary so much!
Hi Kiki,
My guess is about 6-8 pounds. Please let me know if you give this recipe a try, I hope you love it:) xT
This turned out well, despite some comments saying it was too tomato-y or too acidic. I must say, though, heirloom tomatoes — which I had never bought before — are huge and pretty expensive, so seven of them as recommended in the print version were pretty expensive! In any case, I’d make this again when in the mood for a nice tomato soup, but maybe with fewer tomatoes.
Hi Helen,
So glad to hear that you enjoyed this recipe, thanks so much for making it and your feedback! xx
Have you tried canning this recipe?
Hey Jodi,
So sorry, I have never tried this! Please let me know if I can help in any other way! xx
Love this recipe- made it last year and my husband has been asking for it ever since! Thankfully with tomato season in full swing it’s back on the menu :). Quick question : do you recommend covering the pot when you put it in the oven?
Hey Lizzie,
Awesome! So glad to hear that you enjoyed this recipe, thanks so much for making it! Yes, you can cover the pot:) xT
I had to share with you… I wanted to use up some Roma & cherry tomatoes I had on hand.. came to your website (we cook mostly your recipes! ) and searched roasted tomatoes. This soup was one of the choices. It was so tasty & easy! My husband said we are never eating tomato soup from a can again lol! I omitted onion (didn’t have) and used whole milk. Also different tomatoes & rosemary since I had it! We paired it with the Everything Spice Grilled cheese sandwiches too. Yummy Yummy… enough said haha 🙂
Aww, thanks so much, Cristina!! I’m so glad to hear that this soup was enjoyed and I appreciate you giving it a try! xT
This was so easy, satisfying, and delicious on a really chilly night! Served with your everything spiced grilled cheese – just perfect!!
Thanks so so much! Always love to hear when a recipe is enjoyed! Have a great weekend 🙂 xT
Should all the ingredients be added to the blender to puree or just the tomatoes?
Hey Danielle,
Everything that is in the pot will be blended:) I hope you love this recipe! xT