Grilled Tomato Soup With Grilled Toast

Grilled Tomato Soup With Grilled Toast

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As if homemade tomato soup weren’t good enough already, we just kicked it up a notch! We fire-roasted tomatoes and onions before adding them to this grilled tomato soup. 

Oh my gosh, the toasted grilled toast dipped into… 

Don’t even get me started or we’ll have to fire up the grill again!

bowl of grilled tomato soup with mountain view

This grilled tomato soup may be my new favorite and David agrees. I was inspired by a recipe inside the Weber Real Grilling Cookbook. However, we didn’t like the proportions of ingredients because there seemed to be way more onions than there were tomatoes. So we made some tweaks to the original recipe and we were excited about the results. 

This vegetarian recipe is a great way to enjoy tomato soup outside over an open fire. It’s perfect for camping or on a nice fall day when the weather is good.

Let us show you how we made Grilled Tomato Soup with grilled toast for Meatless Monday!

soup cooking in cast iron pot

What Is Grilled Tomato Soup

Tomatoes and onions are fire-roasted and charred over an open flame which adds a sweet smoky depth of flavor to this soup. The grilled tomatoes and onions are combined with the rich vegetable broth, garlic, and fresh homegrown thyme that make up the base of this soup. 

The soup simmers over an open flame in a cast-iron Dutch oven, while a baguette sliced, brushed with olive oil, and seasoned with salt and pepper, then grilled to bring out an extra toasted flavor. After the bread is nice and toasted, it’s sprinkled with parmesan cheese. This gives the bread an extra toasted and crispy outer layer of goodness.

ingredients to make recipe

What’s Needed To Make Grilled Tomato Soup With Grilled Toast

Equipment:

David grilled this soup on a Weber Performer kettle-style grill, using the following equipment which is helpful for preparing this soup:

Ingredients:

For the Soup:

  • plum tomatoes
  • onion, sliced ½-inch thick
  • vegetable oil, for oiling vegetables
  • minced garlic
  • vegetable broth
  • sprigs of fresh thyme
  • canned peeled whole plum tomatoes
  • salt and fresh cracked black pepper, to taste
  • Fresh basil, for serving (optional)

For the Toast:

  • baguette
  • olive oil
  • garlic powder
  • grated parmesan cheese + extra for serving with soup
steaming Dutch oven on grill

How To Make Grilled Tomato Soup With Grilled Toast

Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).

cored plum tomato

Meanwhile, wash and core the tomatoes.

Peel and slice the onions into ½-inch slices, leaving the slices intact. Skewer the onion slices to ensure they do not fall through the grate. Using a grill brush, brush the vegetables with oil and season with salt and freshly cracked black pepper, to taste.

brushing oil onto tomatoes and onions

Using tongs, arrange the tomatoes and onions on the grill over direct heat. Grill with the lid closed for 8 to 10 minutes turning once or twice. Grill until the tomatoes are tender and the skins wrinkle and start to brown. Remove the tomatoes and onions and place them on a cutting board to cool.

While the tomatoes and onions are cooling, add more coals to the fire if needed to maintain a medium-high cooking temperature. Place a cast-iron Dutch oven on the grill to preheat.

tomatoes and onions on grill

Note: The tomatoes may not all get ready at the same time. You may need to remove some of the tomatoes before others.

tossing the tomatoes for grilled tomato soup with tongs

Remove the cooled onions from the skewers and dice. Add the onions, thyme, garlic, and vegetable stock to the preheated Dutch oven. 

Using clean hands remove the tomato skins from the grilled tomatoes. Hand-squeeze each tomato into a bowl breaking it apart breaking them into smaller pieces. Do the same to the canned tomatoes. 

bread on grill with cast iron Dutch oven

Carefully, pour the tomatoes into the Dutch oven. Bring the soup to a boil and simmer with the lid on the Dutch oven, adding coals to the open fire as needed for 20 to 30 minutes.

Meanwhile, blend the olive oil and garlic powder in a small bowl. Slice the bread on a bias into twelve ½-inch pieces. Brush the seasoned olive oil onto the bread on both sides. 

tossing grilled toast with tongs for grilled tomato soup

Place the prepared bread on the grill around the Dutch oven. Grill over low heat until golden brown turning, once. Add the parmesan cheese, then cover the grill with the lid until the parmesan has melted.

Remove the toast as it gets ready and then the pot of soup. Serve the soup hot with grilled toast, fresh basil, and more parmesan cheese, if desired.

a bowl of grilled tomato soup
dripping grilled toast into grilled tomato soup with mountain view

I’ve been dying to share this recipe with you for weeks, but I didn’t want to until I knew we had it right. And now, we think you will agree! 

Try it and tell us what you think by commenting below!

If you love tomato soup but don’t grill you can still enjoy this recipe by cooking it on the stovetop by roasting the tomatoes and onions in the oven or try another homemade tomato soup recipe [HERE]

bowl of grilled tomato soup with grilled toast
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Grilled Tomato Soup With Grilled Toast

Kick up tomato soup by adding fire-roasted tomatoes and onions before adding them to this vegetarian grilled tomato soup with grilled toast!
Course Main Course, Soup
Cuisine American, Grilling
Keyword grilled, soup, Toasts, tomato
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 300kcal

Ingredients

For the Soup:

  • 2 ½ pounds plum tomatoes
  • 1 large onion sliced ½-inch thick
  • vegetable oil for oiling vegetables
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 3 sprigs fresh thyme
  • 28 ounces canned whole plum tomatoes peeled
  • salt and fresh cracked black pepper to taste
  • Fresh basil for serving (optional)

For the Toast:

  • 1 baguette
  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • ½ cup parmesan cheese grated ( + extra for serving with soup)

Instructions

  • Prepare the grill for direct cooking over medium heat (350 – 450 degrees F).
  • Meanwhile, wash and core the tomatoes. Peel and slice the onions into ½-inch slices. Skewer the onion slices to ensure they do not fall through the grate. Using a grill brush, brush the vegetables with oil and season with salt and freshly cracked black pepper, to taste.
  • Using tongs, arrange the tomatoes and onions on the grill over direct heat. Grill with the lid closed for 8 to 10 minutes turning once or twice. Grill until the tomatoes are tender and the skins wrinkle and start to brown. Remove the tomatoes and onions and place them on a cutting board to cool. (see notes)
  • While the tomatoes and onions are cooling, add more coals to the fire if needed to maintain a medium-high cooking temperature. Place a cast-iron Dutch oven on the grill to preheat.
  • Remove the cooled onions from the skewers and dice. Add the onions, thyme, garlic, and vegetable stock to the preheated Dutch oven.
  • Using clean hands remove the tomato skins from the grilled tomatoes. Hand-squeeze each tomato into a bowl breaking it apart breaking them into smaller pieces. Do the same to the canned tomatoes.
  • Carefully, pour the tomatoes into the Dutch oven. Bring the soup to a boil and simmer with the lid on the Dutch oven, adding coals to the open fire as needed for 20 to 30 minutes.
  • Meanwhile, blend the olive oil and garlic powder in a small bowl. Slice the bread on a bias into twelve ½-inch pieces. Brush the seasoned olive oil onto the bread on both sides.
  • Place the prepared bread on the grill around the Dutch oven. Grill over low heat until golden brown turning, once. Add the parmesan cheese, then cover the grill with the lid until the parmesan has melted.
  • Remove the toast as it gets ready and then the pot of soup. Serve the soup hot with grilled toast, fresh basil, and more parmesan cheese, if desired.

Notes

Alternatively, this recipe can be made on the stovetop by roasting the tomatoes and onions in the oven.
The tomatoes may not all get ready at the same time. You may need to remove some of the tomatoes before others.

Nutrition

Calories: 300kcal | Carbohydrates: 38g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 876mg | Potassium: 848mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3015IU | Vitamin C: 47mg | Calcium: 172mg | Iron: 2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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