How do I love thee, one pot creamy tomato soup? Let me count the ways:
- You make the whole thing in ONE pot
- Fresh juicy tomatoes
- Only 6 ingredients
- Rich and creamy, but also super healthy
- You can easily substitute coconut milk to make it vegan, Paleo and Whole30 compliant
Get You Some Tomatoes
This recipe uses fresh tomatoes and you can use any kind you like. I used a mix of heirloom tomatoes from our garden, combined with some grocery store tomatoes that needed to be used up. As always, fresher and higher quality ingredients will give you a better end product.
How To Make One Pot Creamy Tomato Soup
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 burst and released their juices. Roasting them really brings out their sweetness.
Dump the whole mixture into a food processor or blender and puree it. You can decide whether you want to leave it a little bit chunky or blend it until it is completely smooth.
Transfer the roasted tomatoes to the same pot you cooked them in. Add milk and pesto, and voila … it’s soup!
So simple, so easy and so goood. On the table in around 30 minutes.
Try this One Pot Creamy Tomato Soup and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
What’s better than homemade creamy tomato soup made from 6 ingredients? Nothing is better! Make it in one pot in 30 min. Recipe variations to make it vegan, Whole30 compliant and Paleo.
- 1 small sweet onion, quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh thyme (pick the leaves off the stems) or 1 tablespoon dried thyme
- 1/3 cup basil pesto, homemade or store bought
- 1 cup whole milk, half & half, heavy cream, nut/seed milk or full-fat coconut milk
- (optional) Parmesan cheese for garnish
- Preheat oven to 425 degrees F.
- In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme. Season with salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to burst and release their juices. Remove from oven and let cool slightly. Seriously, mixture will be HOT.
- Transfer the roasted tomatoes and their juices to a blender or food processor. Puree until smooth.
- Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and your preferred milk. Taste and season with salt and pepper. If soup seems too thick, you can thin it with a little more milk.
- Ladle the soup into bowls and top with a sprinkle of Parmesan cheese (if desired).
- Use any non-dairy milk (almond, soy, oat, cashew or coconut) and omit the cheese to make this recipe vegan, Paleo and Whole30 compliant.
- Roast the tomatoes in a large dutch oven that can go from the oven to the stove. This will save you time and make for easy clean up.
- I suggest pureeing the soup with a blender or food processor. I tried doing doing it with an immersion blender (right in the pot), and while it worked, it splattered and made a huge mess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop
- Cuisine: American
Keywords: soup, tomato soup, tomato, creamy soup, creamy tomato soup, one pot, one pot meal