Roasted Tomato Pesto Soup Super Creamymy Food Story

on Nov 14, 2019, Updated Aug 22, 2020 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 😉