6 Ingredient Creamy Roasted Tomato Soup

Why You’ll Love This Recipe

With only six ingredients, this creamy tomato soup is incredibly easy to make yet bursting with flavor. The roasting process brings out the natural sweetness of the tomatoes and onions, creating a rich, flavorful base. The addition of basil pesto gives the soup a fresh, herby kick, while the coconut milk adds a creamy texture without overwhelming the other ingredients. It’s a perfect dish for a cozy evening or when you’re craving a classic, comforting meal with a twist.

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, to taste
• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the tomatoes and onions: Arrange the quartered tomatoes and onion on the prepared baking sheet. Drizzle with olive oil, and sprinkle with fresh thyme, kosher salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized, and the onions are tender.
3. Blend the soup: Once the tomatoes and onions are roasted, transfer them to a blender or use an immersion blender. Add the coconut milk (or nut/seed milk or whole milk), and blend until smooth and creamy. If the soup is too thick, add more milk to achieve your desired consistency.
4. Add pesto: Stir in the basil pesto and blend again until well combined. Taste and adjust the seasoning with more salt and pepper, if necessary.
5. Serve: Pour the soup into bowls and top with freshly grated parmesan cheese, if desired. Serve with crusty bread or a side salad for a complete meal.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegan Version: Use coconut milk and skip the parmesan for a dairy-free, vegan-friendly version of this soup.
• Spicy Option: Add a pinch of red pepper flakes or a small chopped chili to the roasting vegetables for a bit of heat.
• Herb Variations: If you don’t have fresh thyme, you can substitute with dried thyme or other fresh herbs like oregano or rosemary.
• Smoky Flavor: Add a teaspoon of smoked paprika to the roasted tomatoes and onions before roasting for a smoky twist.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup in a pot over medium heat, adding extra milk as needed to reach your desired consistency. Alternatively, you can reheat it in the microwave in 1-minute intervals.

FAQs

Can I use canned tomatoes instead of fresh heirloom tomatoes?

Yes, you can use canned tomatoes in place of fresh tomatoes. However, using fresh tomatoes will give the soup a richer flavor, especially after roasting.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Store it in the refrigerator for up to 3 days, or freeze it for up to 3 months. Reheat before serving.

Can I use a different type of milk?

Yes, you can substitute coconut milk with any milk of your choice, such as almond milk, oat milk, or whole milk. Just keep in mind that coconut milk adds a creamy richness, so other milks may slightly alter the texture.

How can I make this soup spicier?

To add some heat, you can stir in a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeño when blending the soup.

How do I store the leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage.

What can I serve with this soup?

This soup pairs wonderfully with a slice of crusty bread, a grilled cheese sandwich, or a fresh green salad for a light meal.

Can I make this soup without pesto?

Yes, if you don’t have pesto, you can add fresh basil directly to the soup for a similar herbal flavor. You can also add a bit of garlic or Italian seasoning to make up for the missing flavors.

Can I use a blender instead of an immersion blender?

Yes, you can use a regular blender to puree the soup. Just be careful when transferring the hot ingredients to the blender, and allow them to cool slightly before blending.

Can I add cream instead of milk?

Yes, you can substitute heavy cream for the milk to make the soup even creamier. This will give the soup a richer, more indulgent texture.

How do I make this recipe gluten-free?

This recipe is naturally gluten-free as it does not contain any wheat-based ingredients. Just be sure to check the labels of any store-bought pesto or hot sauce for hidden gluten.

Conclusion

This 6 Ingredient Creamy Roasted Tomato Soup is a simple yet delicious dish that captures the comforting flavors of roasted tomatoes, sweet onions, and creamy coconut milk. The basil pesto adds an extra layer of flavor, making it the perfect meal for any time of the year. Whether served on a chilly day or as a quick weeknight dinner, this soup is sure to satisfy with its rich, savory taste and minimal effort.

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