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.
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.
Basil Pesto:You can either make your own pesto for the soup or just use store bought pesto.
There is no cream in this recipe because honestly you don't need it. But if you like, add a dollop right before serving!
If you do not have an oven, the same can be slow roasted over a grill pan on the stovetop. The cooking time will vary accordingly.