Grilled Tomato Soup

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 10/5/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
grilled tomato soup

The Spruce/Julia Hartbeck

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Yield: 4 to 6 cups

Yes, you can make a great tomato soup with your grill. The secret is to let the grill flavor the tomatoes instead of roasting them in the oven or blanching them in boiling water.

This grilled tomato soup is an easy and versatile lunch or supper soup. Feel free to add a little cream or vary the flavors with extra seasonings or hot sauce. If the soup is too thick, thin it with some chicken broth, milk, or vegetable broth.

Serve the soup hot or chilled with a topping of croutons, basil, or a swirl of sour cream or olive oil.

"The grilled tomatoes made a tasty tomato soup that was similar to a roasted tomato soup. My tomatoes didn't peel well after grilling so I just remove the seeds and hard cores and threw them in the blender unpeeled. The soup was smooth and delicious!" —Diana Rattray

grilled tomato soup/tester image
A Note From Our Recipe Tester

Ingredients

  • 1/4 cup olive oil, divided, more for the grill

  • 2 teaspoons kosher salt, more to taste

  • 1 teaspoon freshly ground black pepper, more to taste

  • 3 pounds ripe tomatoes

  • 1 medium shallot, coarsely chopped

  • 1 large garlic clove, minced

  • 1/2 cup fresh basil leaves

  • 1 dash Worcestershire sauce

  • 1 dash Tabasco

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make grilled tomato soup

    The Spruce/Julia Hartbeck

  2. Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Clean and oil the grill grates well to create a nonstick surface.

    wiping grill grates with oil

    The Spruce/Julia Hartbeck

  3. Combine olive oil with salt and pepper.

    olive oil with salt and pepper in a bowl

    The Spruce/Julia Hartbeck

  4. Cut tomatoes in half lengthwise and lightly brush the cut side with the some of the olive oil. Reserve remaining olive oil.

    tomatoes cut in half on a cutting board

    The Spruce/Julia Hartbeck

  5. Place the tomatoes cut side down on the grill. Close lid and cook until the tomatoes begin to brown and the skins loosens, 3 to 4 minutes. Set aside to cool.

    grilled tomatoes in a baking dish

    The Spruce/Julia Hartbeck

  6. When the tomatoes are cool, place a mesh strainer over a medium bowl. Working over the bowl to collect the juices from the tomatoes, remove and discard as much of the skins and seeds as possible (it's OK if some remains). Reserve the juices in the bowl.

    scooped tomato flesh in a metal sieve

    The Spruce/Julia Hartbeck

  7. Heat 1 tablespoon olive oil in a small skillet on medium heat. Sauté the shallots until they become translucent, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

    onions cooking in skillet

    The Spruce/Julia Hartbeck

  8. Remove from heat and transfer to a blender or food processor with the tomatoes, reserved tomato juices, basil, Worcestershire, Tabasco, and remaining olive oil. Blend until smooth. Adjust the seasoning with salt and pepper to taste.

    pureed tomatoes in a blender

    The Spruce/Julia Hartbeck

Tips

  • If you choose to serve this soup chilled place it in the refrigerator for at least 2 hours. The flavors will blend over time so overnight is better.
  • If you want the soup hot, transfer it to a large saucepan and bring to a light boil, reduce heat and let simmer for 8 minutes, stirring often.
  • Add a small amount of broth, milk, or water if the soup is too thick.

Recipe Variations

  • For a creamier soup, add about 1/2 cup of heavy cream, half-and-half, or coconut milk to the soup.
  • Garnish each serving of the grilled tomato soup with a swirl of sour cream, yogurt, or olive oil, or top servings with croutons, Parmesan cheese, or chopped basil.

How to Store Tomato Soup

  • Refrigerate the soup in a covered container within 2 hours and consume within 3 to 4 days.
  • To freeze leftover soup, transfer it to a freezer container. Label the container with the name and date and freeze for up to 3 months. Defrost in the refrigerator overnight.
  • To reheat, put the tomato soup in a saucepan and heat gently over medium-low heat until hot.

What kind of tomatoes are best for grilling?

Beefsteak and Roma tomatoes are good choices for grilling, but just about any variety of firm, ripe tomato will work.

Nutrition Facts (per serving)
133 Calories
9g Fat
12g Carbs
2g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 133
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 792mg 34%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 2g
Vitamin C 33mg 164%
Calcium 35mg 3%
Iron 1mg 5%
Potassium 600mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)