Name: Creamy Roasted Tomato Pesto Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
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

Jump to Recipe

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.

a bowl of creamy roasted tomato pesto soup

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

Potato Masher

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.

an immersion blender blending soup in a pot

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.

Other Recipes You May Like…

Pin For Later

Shop This Post

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 6