Name: Roasted Tomato Soup with Cream and Pesto
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 lbs about 8 medium ripe tomatoes, quartered; 1/2 red bell pepper (seeded and quartered); 1 onion (quartered); 4 garlic cloves (peeled); 3 tbsp olive oil; salt and pepper; 2 tbsp butter; 1/2 cup dry white wine; 3 cups chicken stock; 1/2 cup heavy cream; 2 Tbsp basil pesto (plus more for garnish); pinch of chili flakes; Optional garnish: Grated parmesan (fresh basil leaves, and a drizzle of olive oil)

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Everyone loves a pot of soup simmering on the stove but making soup can sometimes feel like a lot of work. This soup is quick and simple but has some special things going on to make it elevated.

Why You’ll Love This Recipe

East, Rustic but Elegant – The oven does most of the work

Make Ahead – Perfect for entertaining. It reheats easily

Restaurant Level Flavour – White wine and Pesto make it shine

Is This Recipe For You

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving:6

Occasions: Cozy fall dinners, make ahead lunches, weeknight comfort, soup soirees

What Do You Need

Fresh

tomatoes
red bell pepper
onion
garlic cloves
butter
cream

Pantry

olive oil
salt and pepper
dry white wine
chicken stock
basil pesto

Prep Time

10 minutes

Cook Time

45 minutes

Serves

Ingredients

For Roasting

2 lbs (about 8 medium) ripe tomatoes, quartered
1/2 red bell pepper, seeded and quartered
1 onion, quartered
4 garlic cloves, peeled
3 tbsp olive oil
salt and pepper

For the Soup Base

2 tbsp butter
1/2 cup dry white wine
3 cups chicken stock
1/2 cup heavy cream
2 Tbsp basil pesto (plus more for garnish)
pinch of chili flakes
Optional garnish: Grated parmesan, fresh basil leaves, and a drizzle of olive oil

Steps

Roast the Vegetables

Preheat the oven to 400 degrees F. Spread the tomatoes, red pepper, onion and garlic on a parchment-lined sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-35 minutes, until soft and caramelized, even charred. The color will give you the flavour.

Puree

Transfer the roasted vegetables and all their juices to a blender or food processor. Puree until smooth and velvety.

Build Flavour

In a large soup pot, melt butter medium heat. Pour in the roasted vegetable puree. Let it simmer for a minute. Add white wine and simmer for 3-5 minutes, allowing the alcohol to cook off.

Simmer

Add chicken stock and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper. Add some chili flakes if you’d like a touch of heat.

Finish with Cream and Pesto

Reduce the heat to low and stir in the cream and pesto. Warm through but do not boil.

Tips and Tricks

Serving Suggestions: Pair with mini mozzarella and basil grilled cheese for a cozy dinner.

Serve in Rustic Mugs: with toasted sourdough dippers

Add Sugar: Sometimes tomato based soups or sauces can become bitter; a tsp of sugar can add to the recipes flavour and get rid of that bitterness.

Tomatoes: Use Roma or vine-ripened for best flavour. I also just use whatever is in the fridge and needs used up. This time I used a variety of tomatoes out of my garden.

FAQ

Can I make this soup ahead of time? It will taste better the next day as the flavour meld. Store in the fridge for up to 5 days and gently reheat on the stove.

Can I freeze it? Yes! Allow the soup to cool completely, then freeze it in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat on low.

What if I don’t have white wine? Use a squeeze of lemon juice or a splash of apple cider vinegar.

How do you make a pesto swirl look pretty? Use a small spoon or squeeze bottle to drizzle pesto in a spiral or zig-zag pattern, then drag a toothpick gently through it to create a marbled effect.