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Warm, silky, and full of sweet roasted tomato flavor, this creamy tomato soup is an easy comfort-food dinner made even better with a crisp grilled cheese alongside it.
There’s something especially satisfying about turning a pile of ripe tomatoes into a steaming pot of homemade soup. Here, the tomatoes roast with sweet onion, thyme, and olive oil until they’re soft, juicy, and just beginning to char. Blended with milk and finished with basil pesto, they become a smooth, creamy soup with plenty of fresh, savory flavor.
This is the sort of simple meal that works just as well for a quiet weeknight as it does for lunch the next day. And with grilled cheese for dipping? Even better.
Why You’ll Love This Recipe
Roasting does the flavorful work. Instead of simmering the tomatoes for a long time, they go into a hot oven with onion, thyme, and olive oil. As they roast, they soften, release their juices, and develop lightly caramelized edges.
It’s wonderfully simple. Once the vegetables are roasted, there isn’t much left to do. Blend everything with the milk, warm the soup on the stove, and stir in the pesto.
The texture is creamy and smooth. Blending the roasted tomatoes with your choice of coconut milk, nut or seed milk, or whole milk gives the soup its velvety consistency.
It’s made for grilled cheese. A bowl of tomato soup and a golden, crunchy grilled cheese is one of those classic combinations that never needs much convincing.
Leftovers are worth keeping. Make the soup for dinner and you’ll be just as happy to find another bowl waiting for you the next day.
Ingredients for Creamy Roasted Tomato Soup
- Heirloom Tomatoes – The heart of the soup. Roasting the tomatoes until they’re juicy and lightly charred brings out their natural sweetness and gives the soup a deeper tomato flavor.
- Sweet Onion – Roasts alongside the tomatoes, becoming soft and sweet while adding another layer of savory flavor.
- Extra Virgin Olive Oil – Helps the tomatoes and onion roast beautifully while adding richness to the soup.
- Fresh Thyme – Adds a fresh, earthy flavor that pairs especially well with roasted tomatoes.
- Kosher Salt and Pepper – Simple seasonings that bring out the flavors of the tomatoes, onion, and herbs. Taste again after adding the pesto and adjust as needed.
- Milk – Canned coconut milk, nut/seed milk, or whole milk all work here. It’s blended with the roasted tomatoes to give the soup its smooth, creamy consistency. Add a little more if you prefer a thinner soup.
- Basil Pesto – Stirred in after blending, pesto adds basil, garlic, and savory flavor without requiring lots of additional ingredients. Homemade or store-bought both work.
- Parmesan – Optional, but delicious for serving. A little parmesan on top adds a salty, savory finish to each bowl.
Step-by-Step Instructions
First, roast the tomatoes.
Preheat the oven to 425 degrees F.
Add the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper to a large oven-safe pot. Place the pot in the oven and roast for 20-30 minutes, until the tomatoes begin to char slightly and release their juices. Allow the mixture to cool slightly.
At this point, the tomatoes should be very soft and surrounded by their flavorful roasting juices.
Next, blend the soup.
Transfer the roasted tomatoes and all of their juices to a blender. Add the milk and puree until smooth.
Be sure to bring those juices along with the tomatoes—they’re an important part of the soup’s flavor.
Finish it on the stove.
Pour the soup back into the pot and set it over medium heat on the stove. Stir in the pesto, then season with salt and pepper. Add more milk if you would like a thinner consistency.
Finally, serve.
Divide the hot soup among bowls and finish with parmesan and basil. Serve with a grilled cheese on the side.
That’s it: creamy tomato soup, ready for dipping.
Expert Tips
Give the tomatoes time to color. You’re looking for tomatoes that are soft and juicy with the first signs of charring around the edges. That little bit of color helps build the soup’s roasted flavor.
Save every drop of juice. Don’t leave the liquid from the roasted tomatoes behind when you blend the soup. It’s packed with concentrated tomato, onion, thyme, and olive oil flavor.
Cool the tomatoes slightly before blending. The recipe calls for a short cooling period before the roasted mixture goes into the blender. It makes working with the hot ingredients easier.
Adjust the soup after blending. Some tomatoes are much juicier than others, so the final thickness can vary. If yours is thicker than you like, simply use the additional milk called for in the recipe.
Taste after adding the pesto. Pesto brings plenty of savory flavor to the soup, so stir it in before making your final adjustment with salt and pepper.
Recipe Variations
One of the easiest ways to make this soup your own is to choose the milk that suits you. Canned coconut milk will give it a rich, creamy finish, while nut or seed milk offers a dairy-free alternative. Whole milk works beautifully for a more traditional creamy tomato soup.
The pesto is flexible, too. Use your favorite store-bought basil pesto when you want to keep dinner especially easy, or homemade pesto if you already have some on hand.
And while parmesan is optional, a little on top makes a delicious savory finish. You can leave it off when you want to keep the serving simple.
Storage & Reheating
This is a great soup to make ahead because the leftovers are easy to turn into another meal.
Once the soup has cooled, transfer it to an airtight container and refrigerate it. When you’re ready for another bowl, gently reheat the soup in a pot on the stove, stirring occasionally until it’s hot throughout.
The soup may thicken a little as it sits. If needed, stir in a splash of the same milk you used to make the soup until the consistency is smooth and creamy again.
You can freeze the cooled soup in a freezer-safe container as well. Thaw it before reheating, then stir it well as it warms.
Serving Suggestions
Grilled cheese is hard to beat here. The crunchy toasted bread and melted cheese are just right with the smooth tomato soup, especially when you use the sandwich for dipping.
For a lighter meal, pair a bowl with a simple green salad and some crusty bread. You could also serve smaller portions as a starter before pasta or another cozy main course.
And don’t forget the simple finishing touches from the recipe: parmesan and fresh basil on top add a little extra flavor and make each bowl feel complete.
Recipe FAQs
1. Do I need to peel the tomatoes first?
No, you do not need to peel the tomatoes. Simply quarter them as directed and roast them with the onion, olive oil, and thyme. Once everything is blended together, the skins blend right into the soup.
2. How do I know when the tomatoes are roasted enough?
The tomatoes are ready when they’re soft, juicy, and just beginning to char. You should also see plenty of juices collecting in the pot. Make sure to keep those juices because they add lots of flavor to the finished soup.
3. Can I use a different milk?
Yes! You can use canned coconut milk, nut/seed milk, or whole milk. All three options work well, so simply use whichever you prefer. You can also add a little more milk at the end if the soup is thicker than you’d like.
4. How can I make the tomato soup extra smooth?
Blend the roasted tomatoes, their juices, and the milk until completely smooth. Let the tomatoes cool slightly before blending as directed. If needed, blend a little longer to get that silky, creamy texture.
5. Can I make this creamy tomato soup ahead of time?
Yes, this soup is great for making ahead. Prepare the soup as directed, let it cool, and store it in the refrigerator. When ready to eat, simply reheat it on the stove. If it thickens after chilling, add a little milk until it reaches your desired consistency.
Creamy Roasted Tomato Soup
Ingredients
- 6-8 heirloom tomatoes, quartered
- 1 small sweet onion, quartered
- 3 tbsp extra virgin olive oil
- 2 tbsp 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
- Preheat the oven to 425 degrees F.
- Add the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper to a large oven-safe pot. Place the pot in the oven and roast for 20-30 minutes, until the tomatoes begin to char slightly and release their juices. Allow the mixture to cool slightly.
- Transfer the roasted tomatoes and all of their juices to a blender. Add the milk and puree until smooth. Pour the soup back into the pot and set it over medium heat on the stove. Stir in the pesto, then season with salt and pepper. Add more milk if you would like a thinner consistency.
- Divide the hot soup among bowls and finish with parmesan and basil. Serve with a grilled cheese on the side.
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Recipe Notes
