Kate Hudson's Cozy 'Saturday Lunch' Has Only 4 Ingredients

Is there anything better than waking up on a Saturday with an empty schedule in front of you? Not in our world. Open Saturdays mean you have the freedom to pull out that stashed-away waffle maker, roll out some homemade cinnamon rolls (if you’re feeling ambitious), or try your hand at poached eggs instead of the usual scrambled. 

On the weekend, breakfast and lunch don’t have to be afterthoughts, they can be the main event. Slowed down, lived in, and savored—and that’s exactly how Kate Hudson makes her “Saturday lunch.”

Hudson recently shared a TikTok of her cooking a simple, 4-ingredient tomato soup, and now it’s all we're looking forward to doing this weekend. 

“I am going to make the yummiest rustic tomato soup,” she says at the start. Then, she proceeds to oven-roast some tomatoes, sauté some onions, blend it all together with broth, and add fresh basil for a finishing touch. And what tomato soup lunch is complete without grilled cheese? Don’t worry, she whips that up, too—with some gorgeous grill marks, we might add.

The finished meal looks like it would warm you up from the inside out and make your whole home smell like a French bistro. 

This lunch isn’t just comfort food, it’s soul food, and it’s perfect for any time you want a light, fresh, and flavorful meal (or have some tomatoes you need to use up). Here’s how to whip up this simple pleasure of a Saturday meal in your very own kitchen.

How to Make Kate Hudson’s 4-Ingredient Rustic Tomato Soup

Kate Hudson’s roasted tomato soup is shockingly simple, calling for only Roma tomatoes, chopped onions, broth, and fresh basil (if you’re recreating this on your own, we might suggest tossing in some garlic as well).

To start, slice 7-8 tomatoes in half and transfer them to a baking sheet. Brush the tomatoes with olive oil, sprinkle with salt, and roast (at, let’s say, 375 degrees F) for about 15 minutes, or until softened. 

In a large pot over medium heat, sauté half of an onion, diced, in a few tablespoons of olive oil until translucent. At this point, you can add some minced garlic to the pan as well and sauté until golden. Add the roasted tomatoes to the pot and use a potato masher to mash the tomatoes and release their juices. Pour in 3-4 cups of broth and heat the mixture to a simmer. 

It’s not clear if Hudson adds any salt and pepper, but you can add seasonings to taste at this point. Finally, use an immersion blender (or large standing blender) to purée the soup until smooth. Plate up your rustic tomato soup with freshly chopped basil, a drizzle of olive oil, and a dollop of crème fraiche. And don’t forget the grilled cheese on the side.