This easy, homemade tomato soup is rich, flavorful, and topped with a thick layer of fresh pesto for the perfect cozy meal. Pair it with a slice of homemade sourdough for dipping, and you have a meal you’ll want to make on repeat!
Ingredients:
For the Roasted Tomato Soup:
- 2 lbs fresh tomatoes (Roma, vine-ripened, or heirloom)
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano (optional)
- ½ tsp crushed red pepper flakes (optional, for heat)
- 2 cups vegetable or chicken broth
- ½ cup heavy cream or coconut milk (optional, for extra creaminess)
For the Topping & Serving:
- ½ cup fresh basil pesto
- 1 loaf homemade sourdough (or your favorite crusty bread)
- Extra olive oil for drizzling
Instructions:
Roast the Tomatoes:
Preheat oven to 375°F. On a baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread evenly and roast for 40 minutes, until soft and caramelized.
Blend the Soup:
Transfer the roasted veggies to a blender or use an immersion blender in a pot. Add the broth and blend until smooth. If you prefer a creamier soup, stir in heavy cream or coconut milk.
Heat & Serve:
Pour the soup into a pot and simmer for 5 minutes to let the flavors meld. Taste and adjust seasoning as needed.
Top & Dip:
Ladle the soup into bowls and swirl in a generous spoonful of fresh basil pesto. Serve with toasted sourdough for the ultimate dipping experience.
Pro Tip: For extra flavor, drizzle a little olive oil and sprinkle some Parmesan cheese on top before serving!
