Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
It’s winter so I couldn’t find heirloom but I used Roma and they worked great! I didn’t get a roasted affect since it was in my Dutch oven but I added red pepper flakes and some extra seasonings and it was phenomenal!
My first time making homemade tomato soup and my skeptical husband just tried it and said “can you add this recipe to the Favorites folder?”
It’s a huge hit in our household!
Hey McKenzie,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
Was delicious but I followed the video and you just blended the thyme with them on the stems. Have to pick them out of every bite I’m eating. Maybe put clarification because I follow your recipes to a T! Again, soooo delicious but the stems threw me off
Hey Leah,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you! SO sorry about the thyme stems.
So you only blend the tomatoes and discard the onion? Or does the onion go into blender too?
Hi Jeri,
The onion goes into the blender too:) I hope you love this recipe!
Love love love love this one! Super easy and was the perfect addition to grilled cheese on homemade sourdough. We also threw in a zucchini because we needed to use it.
Hey Dani,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad it was enjoyed!
Soooo yummy!!
Did anyone strain theirs?
I had some chewy bits….
Thanks!
Hi Cathy-Lynne,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
Planning on making this weekend but wondering approximately how many Roma tomatoes you recommend for this recipe if heirloom can’t be found?
Hi Krista,
I would use 10-12 Roma tomatoes. I hope you love this recipe, please let me know if you give it a try!
We enjoyed this with your French Onion Grilled Cheese sandwiches. Excellent Fall combo! I add some cayenne for a little kick of flavor.
Thanks a bunch, Lucy! Love to hear this soup was enjoyed! Have the best week!
Such a tasty twist on a classic! Paired this with the HBH Miso Butter Grilled Cheese and it was amazing. Will definitely be remaking this recipe. Very flavorful!
Love to hear this, Rosie! Thanks so much for trying this soup!
I just finished making this soup for dinner tonight. It is delicious and I want to run out and get more tomatoes before they are all gone and make some more to freeze for the winter. Thanks for a great quick recipe and yes, we will be having a grilled cheese on the side!
Yay! Love to hear this, Linda! Thanks so much for making this recipe and your feedback. Happy Sunday!
Hi curious question….recipe states it makes 4 servings. What’s a serving size? Trying to decide how much to make. Thanks ☺️
Hey Jenn,
I would say about 1 1/2-2 cups per serving. I hope this helps! xT
Obsessed with this recipe and this soup! I am going to get more tomatoes and onions today hoping to make more to freeze for the winter. So easy to make, and it turns out perfect every single time!
Hey Amanda,
Love to hear it! I appreciate you giving this recipe a try and sharing your input! Have the best week ahead! xT
So you do not remove the skin of the tomato for this recipe?
Hi Kristin,
Nope, but this recipe I left the skin on:) Please let me know if you have any other questions! xx
Incredible. I have hated tomato soup my whole life until my wife forced me to try this. Amazing. I made it into a sort of franken-recipe by making the pesto chicken meatballs from the marry me recipe and adding them to the tomato soup. Then I almost burned the house down trying to make parmesan crisps.
Hi Eric! Thank you SO much! SO happy to hear you loved this tomato soup! I bet this was so yummy with the meatballs too! 🙂 xT