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!
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!
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.
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:
- Skewers – we use metal skewers. If you use wooden skewers, don’t forget to soak them at least 10 minutes prior to cooking.
- Grill Brush
- Cooking/Grilling Tongs
- Cast Iron Dutch Oven
- Grilling Gloves
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
How To Make Grilled Tomato Soup With Grilled Toast
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).
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.
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.
Note: The tomatoes may not all get ready at the same time. You may need to remove some of the tomatoes before others.
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.
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]
Grilled Tomato Soup With Grilled Toast
Useful Equipment:
- Skewers
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.
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