6 Ingredient Creamy Roasted Tomato Soup by @halfbakedharvest

45 min

4 servings

🍅

1.1 kg

Heirloom tomatoes

🧅

180 g

Yellow onion

🫒

45 ml

Extra virgin olive oil

🌿

6 g

Fresh thyme leaves

🧂

6 g

Kosher salt

⚫

1 g

Pepper

🥥

240 ml

Canned coconut milk

🌿

80 ml

Basil pesto

🍞

160 g

Thick cut bread

🧀

110 g

Sharp cheddar cheese

🧀

85 g

Havarti cheese

🧈

57 g

Salted butter

🧀

25 g

Parmesan cheese

🍞

27 g

Everything bagel spice

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Quarter
    • heirloom tomatoes
    • yellow onion

    Quarter the 7 heirloom tomatoes and 1 yellow onion.

  3. Arrange
    • heirloom tomatoes
    • yellow onion

    Arrange the tomatoes and onion on the baking sheet.

  4. Drizzle
    • extra virgin olive oil
    • fresh thyme leaves
    • Heirloom tomatoes

    Drizzle the vegetables with 3 tablespoons extra virgin olive oil and add 2 tablespoons fresh thyme leaves.

  5. Season
    • kosher salt
    • Heirloom tomatoes
    • Yellow onion

    Season the vegetables with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  6. Roast
    • heirloom tomatoes
    • yellow onion

    Roast the vegetables for 25 minutes until softened and lightly charred.

  7. Transfer
    • heirloom tomatoes
    • yellow onion

    Transfer the roasted vegetables and their juices to the large pot.

  8. Add
    • canned coconut milk
    • basil pesto

    Add 1 cup canned coconut milk and 1/3 cup basil pesto to the pot.

  9. Blend
    • heirloom tomatoes
    • yellow onion
    • canned coconut milk

    Blend the soup until completely smooth using the immersion blender.

  10. Warm

    Warm the blended soup over medium-low heat for 5 minutes.

  11. Stir
    • parmesan cheese

    Stir 1/4 cup parmesan cheese into the hot soup until melted.

  12. Butter
    • thick-cut bread
    • salted butter

    Butter one side of each of the 4 bread slices with the 4 tablespoons salted butter.

  13. Cover
    • thick-cut bread
    • sharp cheddar cheese
    • havarti cheese

    Cover the unbuttered sides of 2 bread slices with 1 cup sharp cheddar cheese and 3/4 cup havarti cheese.

  14. Sprinkle
    • everything bagel seasoning
    • Heirloom tomatoes
    • Yellow onion

    Sprinkle 3 tablespoons everything bagel seasoning over the cheese.

  15. Step
    • thick-cut bread

    Close the sandwiches with the remaining bread slices, buttered side facing out.

  16. Cook
    • thick-cut bread
    • sharp cheddar cheese
    • havarti cheese

    Cook the sandwiches over medium heat for 3 to 4 minutes per side until golden and melted.

  17. Divide
    • heirloom tomatoes
    • thick-cut bread

    Divide the soup among 4 bowls and serve each portion with grilled cheese.

6 Ingredient Creamy Roasted Tomato Soup by @halfbakedharvest

45 min

4 servings

🍅

1.1 kg

Heirloom tomatoes

🧅

180 g

Yellow onion

🫒

45 ml

Extra virgin olive oil

🌿

6 g

Fresh thyme leaves

🧂

6 g

Kosher salt

⚫

1 g

Pepper

🥥

240 ml

Canned coconut milk

🌿

80 ml

Basil pesto

🍞

160 g

Thick cut bread

🧀

110 g

Sharp cheddar cheese

🧀

85 g

Havarti cheese

🧈

57 g

Salted butter

🧀

25 g

Parmesan cheese

🍞

27 g

Everything bagel spice

Preparation Steps

  1. Step 1/17

    Preheat the oven to 425°F (220°C).

    🍳rimmed baking sheet

  2. Step 2/17

    Quarter the 7 heirloom tomatoes and 1 yellow onion.

    🍅heirloom tomatoes
    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/17

    Arrange the tomatoes and onion on the baking sheet.

    🍅heirloom tomatoes
    🧅yellow onion
    🍳rimmed baking sheet

  4. Step 4/17

    Drizzle the vegetables with 3 tablespoons extra virgin olive oil and add 2 tablespoons fresh thyme leaves.

    🫒extra virgin olive oil
    🌿fresh thyme leaves
    🍳rimmed baking sheet
    🥄measuring spoons

  5. Step 5/17

    Season the vegetables with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

    🧂kosher salt
    ⚫black pepper
    🍳rimmed baking sheet
    🥄measuring spoons

  6. Step 6/17

    Roast the vegetables for 25 minutes until softened and lightly charred.

    🍅heirloom tomatoes
    🧅yellow onion
    🍳rimmed baking sheet

  7. Step 7/17

    Transfer the roasted vegetables and their juices to the large pot.

    🍅heirloom tomatoes
    🧅yellow onion
    🍲large pot
    🥄spatula

  8. Step 8/17

    Add 1 cup canned coconut milk and 1/3 cup basil pesto to the pot.

    🥥canned coconut milk
    🌿basil pesto
    🍲large pot
    🥄measuring cups

  9. Step 9/17

    Blend the soup until completely smooth using the immersion blender.

    🍅heirloom tomatoes
    🧅yellow onion
    🥥canned coconut milk
    🌿basil pesto
    🍲large pot
    🧉immersion blender

  10. Step 10/17

    Warm the blended soup over medium-low heat for 5 minutes.

    🍲large pot
    🥄spatula

  11. Step 11/17

    Stir 1/4 cup parmesan cheese into the hot soup until melted.

    🧀parmesan cheese
    🍲large pot
    🥄spatula
    🥄measuring cups

  12. Step 12/17

    Butter one side of each of the 4 bread slices with the 4 tablespoons salted butter.

    🍞thick-cut bread
    🧈salted butter
    🥄spatula

  13. Step 13/17

    Cover the unbuttered sides of 2 bread slices with 1 cup sharp cheddar cheese and 3/4 cup havarti cheese.

    🍞thick-cut bread
    🧀sharp cheddar cheese
    🧀havarti cheese
    🥄measuring cups

  14. Step 14/17

    Sprinkle 3 tablespoons everything bagel seasoning over the cheese.

    🧂everything bagel seasoning
    🥄measuring spoons

  15. Step 15/17

    Close the sandwiches with the remaining bread slices, buttered side facing out.

    🍞thick-cut bread

  16. Step 16/17

    Cook the sandwiches over medium heat for 3 to 4 minutes per side until golden and melted.

    🍞thick-cut bread
    🧀sharp cheddar cheese
    🧀havarti cheese
    🍲large pot
    🥄spatula

  17. Step 17/17

    Divide the soup among 4 bowls and serve each portion with grilled cheese.

    🍅heirloom tomatoes
    🍞thick-cut bread
    🍲large pot
    🥄spatula

Composition

Ingredients

Types

Vegetables, Fats and Oils, Herbs, Seasonings, Plant-based Dairy, Sauces and Condiments, Bread and Bakery, Dairy

Ingredients

Heirloom tomatoes, Yellow onion, Extra virgin olive oil, Fresh thyme leaves, Kosher salt, Pepper, Canned coconut milk, Basil pesto, Thick cut bread, Sharp cheddar cheese, Havarti cheese, Salted butter, Parmesan cheese, Everything bagel spice

Notes

Heirloom tomatoes (quartered, 6-8 tomatoes), Yellow onion (quartered), Kosher salt (to taste), Pepper (to taste), Canned coconut milk (or cream), Thick cut bread (for the grilled cheese), Sharp cheddar cheese (grated, for the grilled cheese), Havarti cheese (shredded, or fontina, for the grilled cheese), Salted butter (for the grilled cheese), Parmesan cheese (grated, for the grilled cheese), Everything bagel spice (2-4 tablespoons, for the grilled cheese)

Allergens

Tree nuts, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Gluten-free soup

Calories

690 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 48g, Fat: 45g, Fiber: 7g, Sugars: 13g, Saturated fat: 22g

Nutritional Information

Minerals

Calcium: 430mg, Potassium: 820mg, Sodium: 980mg, Iron: 3.2mg

Vitamins

Vitamin A: 210mcg RAE, Vitamin C: 36mg, Vitamin K: 22mcg, Folate: 76mcg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, rimmed baking sheet, immersion blender, large pot, spatula, measuring cups, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Soup, Side Dish

Occasions

Lunch, Dinner, Summer, Comfort food

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American, Italian

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Velvety, Crispy, Melty

Flavors

Sweet, Tangy, Savory, Herbal, Cheesy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 4 days (Cool completely,Store in an airtight container,Store soup and grilled cheese separately), freezer : 90 days (Freeze soup only,Use an airtight freezer-safe container,Thaw overnight in the fridge)