Roasted tomato pesto soup served in a bowl with toasted cheesy bread

Tomato Pesto Soup

  • Author: Preeti Gupta
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Category: Soups
  • Method: Roasting
  • Cuisine: American


Homemade tomato basil pesto soup uses roasted tomatoes, carrots and onions as a base. Blended into a thick soup, and then flavored with basil pesto, this soup is easy and healthy. Its naturally gluten free and vegan.


  • 500 grams ripe Heirloom Tomatoes

  • 2 Carrots

  • 1 medium Onion

  • 350 grams Roma Tomatoes

  • 45 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

  • 23 tablespoons Basil Pesto (basil, coriander, garlic, salt, pepper, water, olive oil)


  1. Preheat oven at 180 C/ 350 F.
  2. Quarter both the roma and heirloom tomatoes. Cut the onions and carrots into big chunks.
  3. 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.
  4. Transfer the grilled vegetables with their juices into a blender. Add a cup of stock and blend till smooth.
  5. 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.
  6. Finish with 2-3 tablespoons of the basil pesto.
  7. Taste the soup for seasoning and add more pesto and salt or pepper as required. Serve hot with grilled cheese, croutons or crackers.