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!

Create With Kendra
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