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Roasted Tomato Soup

Ali Rakowski
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 4 -6 servings

Ingredients
  

For the soup

  • 3 pounds roma tomatoes halved
  • 2 tablespoons olive oil divided
  • fine sea salt & pepper
  • 1 sweet onion chopped
  • 1 shallot chopped
  • 1 heaping tablespoon garlic chopped
  • ½ cup packed fresh basil about 20 leaves
  • 1 15 oz. can tomatoes, diced (organic, no salt added)
  • 4 cups vegetable or chicken stock

For the pesto

  • 4 oz. fresh basil
  • 2-3 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • ¼ cup pine nuts
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • Slice tomatoes length-wise and arrange on a foil-lined baking sheet.
  • Drizzle 1 tablespoon of oil over tomatoes, and season with sea salt and pepper.
  • Roast tomatoes for 45 minutes.
  • Meanwhile, make the pesto: Pulse basil in a food processor. Add all remaining ingredients, blending until smooth. You may need to scrape down the sides so everything mixes well. Add additional pine nuts or olive oil if you prefer your pesto thicker or thinner.
  • In a large soup pot, heat remaining 1 tablespoon of oil over medium heat, and add onion, shallot, and garlic. Cook 10 minutes until tender.
  • Add basil, canned tomatoes, stock, and roasted tomatoes, and bring to a boil.
  • Simmer covered over medium-low heat for 30 minutes.
  • Purée the soup until smooth, and serve piping hot, topped with a drizzle of fresh pesto.