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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
Question: allergic to tree nuts. SUggestion for making basil pesto without pine nuts. Just leave them out or would something replace (obviously not another nut). Want to make your sourdough bread and apple butter grilled cheese and tomato soup. Thanks!
Hi! I would use pumpkin seeds (pepitas) or sesame seeds. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
I just made this and it is incredible. I’ve made tomato soup many times but always with canned tomatoes. I don’t know why it never occurred to me to try fresh but I’ll never go back now. Such a simple and delicious recipe. Thanks so much!
Thats awesome! Thanks Macy!
Silly question –
Do I purée the onion as well? Or throw it after its roasted. You mention transferring the
Tomatos do I also transfer the onion-
Sorry
Hi Heather, so sorry for the confusion. Puree the onion as well. Let me know if you have other questions. Hope you love the soup! 🙂
I LOVE this soup! I saw someone suggested maybe subbing cream for whole milk. I really like this the way it is! It’s simple and elegant. I love being able to taste everything I put in it. It’s light, not heavy. Perfect for summer heirlooms!
I also love when you can taste everything you put it! So happy you like it Anastasia!! Thank you.
Can’t wait to try this.
Thanks Jean! I hope you love it!
I really enjoyed this soup, but I found it hard to get any kind of char on the veggies in the soup pot in the oven. I think next time I would roast them in single layers on baking sheets, even though it would diminish the almost-no-dishes-to-wash charm of this recipe!
If that would work better for you, I think you should try it! I hope it turns out great Bex, thanks!
Wow i think i will try this food…
I hope you love it! Thank you!
There’s nothing better than creamy tomato soup with a side of grilled cheese! I just love this – such a great dinner to put us in the mood for fall! 🙂
Thank you Laura! I hope you love this!
Pleased to see your recipe as a FlipBoard story
Thanks!
Put them in a skillet on indirect heat on the bbq to avoid turning on the oven! Yum!
Ooo! Sounds yummy!
I’m making the soup right now as I type. So excited! Store bought pesto 🙂 which I happened to have in my fridge. Only thing I had to buy was thyme. Wanted to make your grilled cheese also, however, link says page not found. So I will make it a better way….my husband will do it, his way. Haha. Thank you. I can’t wait to try more of your recipes.
Have a blessed, beautiful day!!!!
Wanda
SO sorry about that, here is the link! https://fett-weg.today/3-cheese-everything-spice-grilled-cheese/%3C/a%3E%3Cbr /> Hope you love them both! Thanks Wanda!
Can this soup be cooked in a slow cooker? It is so warm outside, I cannot turn on my oven. I would sure like to try it though! Please let me know!
Hi Fran! Sure! Add everything to the crockpot, then puree right before serving. Hope you love the soup! 🙂
I tried opening the recipe for the grilled cheese but it said page not found. I’m excited to try it ! ?
so sorry about that, I’m not sure why that isn’t working! Here is the link https://fett-weg.today/3-cheese-everything-spice-grilled-cheese/%3C/a%3E%3Cbr /> Hope you love them!
Can you sub a non dairy milk for whole milk, and if so what would you recommend ?
YEs! I would use canned full fat coconut milk, but any nut based milk should would just fine. Hope that helps. Let me know if you have other questions. 🙂
I want some NOW!!! CNt wait to try it!
Thank you hope you love it!