Roasted Tomato Soup Topped with Pesto
Cook time
Total time
Recipe type: Soup
Serves: 6-8
  • 3 pounds ripe plum tomatoes, cut in half
  • Olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 yellow onions, chopped
  • 7 garlic cloves, chopped
  • 1 (28-ounce) canned plum tomatoes, in juices
  • 1 cup fresh basil leaves
  • 32 oz vegetable stock
  • Pesto for topping
  1. Preheat the oven to 350 degrees F.
  2. Place the tomatoes on a baking sheet lined with foil. Toss the tomatoes with oil, salt and pepper and spread in a single layer. Roast for 45 minutes.
  3. In a stockpot over medium heat, heat 3 tablespoons of olive oil and add the onions and garlic. Cook for 7-8 minutes, then add canned tomatoes with their juices, heat for five minutes. Add basil, stock and oven-roasted tomatoes (with all of the pan juices). Bring to a boil and simmer uncovered for 30 minutes. Use an emulsion blender to puree the soup until smooth.
  4. Season with salt and pepper to taste.
  5. Spoon pesto over the top and serve.
Recipe by My Fair Hostess at