Creamy Roasted Tomato Pesto Soup
This creamy roasted tomato pesto soup is filled with robust flavor and made with simple ingredients. This is cold season comfort food that doesn’t take much time.
The days of tomato soup and cheese sandwiches are a fond childhood memory for me. I still remember the red and white can of soup sitting next to the stove top. It was a pantry staple in just about any home I entered. Always served on a rainy day and always a winning combination, that brought comfort and familiarity.
During soup season I make the adult equivalent of that very classic soup except in this version, there is no can in sight. Just whole tomatoes roasted in an oven, blended down with cream and a dash of pesto. Taking the flavors beyond the basics of a canned soup and making them come alive in this simple homemade tomato soup.
To make the tomatoes smooth, I like to use an immersion blender but you can also use a high-powered blender and add the tomatoes back to a large pot. You can also opt to leave the tomatoes chunky if you prefer the texture and just smash them down a little with a potato masher.
Either way, this soup is a family favorite and worth the extra step of roasting the tomatoes and even making the pesto if you have fresh basil leaves on hand. It is next level tomato soup, the best way to use up an abundance of tomatoes and a soup that comes together quickly.
Creamy Roasted Tomato Pesto Is…
- A delicious tomato soup recipe flavored with basil pesto.
- A blend of roasted tomatoes and a great way to use up tomatoes that are about to turn.
- Delicious served with crusty bread or a grilled cheese sandwich.
- Made with simple ingredients and rich in tomato flavor.
- The perfect soup to make in a big batch for colder months.
Ingredients
Tomatoes- I like to use all sorts of different varieties of tomatoes for this. The more flavorful tomatoes the better. Beefsteak, heirloom and Roma tomatoes are great but you can even use cherry tomatoes if you like.
Milk- I like to use full fat whole milk or at the very least a 2% milk for this. The fat content in the milk makes for a nice creamy soup.
Heavy Cream- I have added a little heavy cream to add to the silkiness of the soup.
Olive Oil- I use extra virgin olive oil but you can also use pure olive oil if you prefer. Avocado oil is another great alternative.
Flour- I use standard all purpose flour which works nicely to thicken the soup.
Pesto- you can opt to use store bought pesto or use a homemade pesto.
Salt- I use sea salt in my kitchen but you can use any salt you prefer. Keep in mind that sea salt tends to be less salty than regular table salt, so adjust the salt in the recipe to the type you are using. Start with less and add more as needed.
Tools
Large Dutch Oven or Soup Pot
immersion Blender or a Regular Blender
Directions
Begin by cutting up the tomatoes and placing them on a lined baking sheet in a single layer. Drizzle the olive oil, then sprinkle with the salt and bake them in a 400℉ for about 40 minutes.
When ready place the tomatoes into a Dutch oven over medium low heat. Sprinkle the flour over the tomatoes and mix in with a wooden spoon making sure the tomatoes are coated.
Slowly pour in the milk a little at time to help thicken the soup. Pour in the cream. Use a potato masher to mash down the tomatoes (for a chunkier soup) or blend them down until smooth with an immersion blender.
Note: You can also use a high-powered blender or food processor to blend the tomatoes if you don’t have an immersion blender (stick blender).
Add more salt to taste and stir in the pesto.
Garnish with a drizzle of pesto.
Cooking Notes
- Use nice ripe bright tomatoes to ensure a flavorful soup.
- Do not use nonfat milk as this will make the soup a bit more watery and thin.
- I use fine sea salt and plenty of it to bring out the flavors of the tomatoes. But be mindful not to add too much as finishing the soup off with the pesto will also add saltiness to the soup.
How To Pick The Best Tomatoes
It is best to seek out uniformly ripe tomatoes. They should be shiny, smooth, and free from any bruising. They should also be a deep red color or orange color depending on the variety. It is best to avoid tomatoes that are pale or have long deep cracks in them. Check for and avoid hard spots near the stems.
FAQ‘s
Can this soup be made ahead of time?
The soup can be made ahead of time and stored in an airtight container. Kept inside the fridge or on the stovetop for about two hours with the heat off. It is not recommended to leave it out longer since the soup is cream based.
How long does it store for?
You can store this in the fridge with an airtight lid (Tupperware) for up to 3 days. Because the soup is cream based, it should be thrown out if stored for any longer than this time frame as the milk can spoil.
What tomatoes work best for this soup?
I like to use vine-ripened tomatoes when I can Brandywine, Beefsteak, or such. But Roma and any heirloom variety will also work.
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- Immersion Blender
- Dutch Oven
- Baking Sheets Set of 2
- White Soup Bowl Set of 4
- Wooden Measuring Spoons
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Creamy Roasted Tomato Pesto Soup
A creamy tomato soup made from fresh roasted tomatoes and pesto.
Ingredients
- 2 lbs. tomatoes
- 3 tbsp. olive oil
- 2 cups of milk
- 1/2 cup of heavy cream
- 3 tbsp. pesto plus more to garnish
- 2 tbsp. flour
- 2 tsp sea salt
Instructions
- Begin cutting up the tomatoes and placing them on a baking sheet in a single layer.
- Drizzle with olive oil, then sprinkle with the half the salt and bake them in a 400℉ for about 40 minutes.
- When ready place the tomatoes into a Dutch oven over medium low heat.
- Sprinkle flour over the tomatoes and mix in with a spoon to coat the tomatoes.
- Slowly pour in the milk and cream allow it to thicken.
- Using a potato masher to mash down the tomatoes (for a chunkier version) or use an immersion blender and blend until smooth.
- Stir the milk to combine and allow it to simmer to thicken a bit before pouring in more.
- Once the soup is thickened, add the pesto and the rest of the salt. More if desired.
- Garnish with a drizzle of pesto.
Notes
- Using good quality tomatoes to ensure a flavorful soup.
- Do not use nonfat milk as this will make the soup a bit more watery and not the consistency we look for when having tomato soup.
- I use fine sea salt and plenty of it to bring out the flavors of the tomatoes. But be mindful not to add too much as finishing the soup off with the pesto will also add saltiness to the soup.
Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 655mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 4g