Roasted Tomato Soup with Cream and Pesto -

Roasted Tomato Soup with Cream and Pesto

When the weather turns cold, there's nothing more comforting than a pot of homemade roasted tomato soup simmering on the stove. A touch of roasted red pepper adds some depth and the white wine brightens it up.

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Prep Time: 10

Cook Time: 45

Course: Soup

Cuisine: Italian

Keyword: cozy dinner ideas, fall soup recipe, roasted tomato soup, soup soiree recipes, tomato soup with cream, winter comfort food

Servings: people

Calories: 210kcal

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

Instructions

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.

Nutrition

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