Roasted tomato pesto soup can be anything you want – soupy and runny or thick and creamy. It always tastes good because tomatoes and basil is such a classic combination. Dunk some cheesy bread in, and you’ll feel like you are tasting pizza somewhere.
Hey there! This is me declaring that seasons are changing and soup season is officially here!
This side of the world, we have fresh, juicy, tomatoes coming in strong and I had to make the obligatory tomato soup to celebrate. We are adding a secret ingredient to this favorite (not so secret anymore since its in the recipe title 🙄) and taking this to the next level! Yes yes, its basil pesto.
So this version of tomato soup is a little different from the original. I’m adding an extra step or modifying a step to get more flavor from these tomatoes.
We start by roasting the tomatoes, carrots, onions and garlic. This really sweetens the tomatoes and makes this soup even more delicious. Then everything is blended together.
And finally we reheat it with some stock (if you like) to thin it out slightly, and finally stir in some balsamic vinegar for extra umami and pesto. Which is what makes this roasted tomato pesto soup so special.
Tomatoes and basil are obviously, legitimately married to each other in a very good way. And in this soup, the pesto adds a nice, herby touch. So you are thinking summer but it’s actually perfect for winter. I love the freshness from the pesto, and the toasty, caramelized flavor of the tomatoes and veggies.
Basil Pesto for this Tomato Soup
You can either make your own pesto for the soup – watch the video below for a quick recipe (not super authentic but it’s the perfect flavor) or just use store bought pesto.
Serve this Tomato Basil Soup with:
- I love serving this roasted tomato pesto soup with toasted cheesy bread. It’s a simple slice which is topped with cheese and toasted in the oven till the cheese starts bubbling. Dunk this in soup, and you’ve got a total aha moment!
- Or you can just slice some sourdough into squares, drizzle with olive oil, sprinkle with salt and pepper and toast it in the oven to make croutons. If you are really into that sort of thing, you can also fry the croutons old-school style.
There is no cream in this recipe because honestly you don’t need it. But if you like, add a dollop of butter right before serving! I won’t tell 😉
More Soup Recipes
- Vegetarian Minestrone Soup
- Chicken Enchilada Soup
- Hot and Sour Ramen Soup
- Creamy Vegetable Soup
Check out our entire list of Soup Recipes – over 15 of them!
Watch Roasted Tomato Pesto Soup Recipe Video
Tomato Pesto Soup
- 500 grams Heirloom Tomatoes ripe
- 2 Carrots
- 1 Onion
- 350 grams Roma Tomatoes
- 4-5 Garlic Cloves
- 1/3 cup Olive Oil
- 1 1/2 teaspoon Salt divided
- 1/2 teaspoon Red Chilli Flakes
- 1/2 teaspoon Pepper
- 2 cups Vegetable Stock divided
- 1/2 tablespoon Sugar
- 1 tablespoon Balsamic Vinegar
- 2-3 tablespoons Basil Pesto basil, coriander, garlic, salt, pepper, water, olive oil
- Preheat oven at 180 C/ 350 F.
- Quarter both the roma and heirloom tomatoes. Cut the onions and carrots into big chunks.
- Place the tomatoes, carrots, onions and garlic on a baking tray, drizzle with olive oil and sprinkle half teaspoon salt on top. Give everything a good toss and place in the oven to bake for an hour. Alternatively you can also grill all the vegetables on a grill pan on the stove with a drizzle of olive oil and a sprinkling of salt.
- Transfer the grilled vegetables with their juices into a blender. Add a cup of stock and blend till smooth.
- Transfer to a pot with the remaining stock and cook over medium heat for 5-7 minutes. Add sugar, balsamic vinegar and chilli flakes and bring it to a quick boil.
- Finish with 2-3 tablespoons of the basil pesto.
- Taste the soup for seasoning and add more pesto and salt or pepper as required. Serve hot with grilled cheese, croutons or crackers.