Roasted Tomato Basil Soup

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Learn how to make the most delicious roasted tomato soup with fresh vegetables, basil pesto, and ripe tomatoes. Easy to make and so flavorful. See Recipe

Ingredients

3 lbs. roma tomatoes, halved (or any mixture, ripe) 1 yellow onion, cut into quarters 8 garlic cloves (whole) 2 carrots, chopped (peeled) 1 red bell pepper, chopped 3 tbsp olive oil Salt and pepper 4 cups vegetable broth 1 tbsp balsamic vinegar 3 tbsp pesto See Recipe Now

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Step 1 Preheat the oven to 400 degrees. Add the tomatoes, onion, whole garlic cloves, carrots, and red pepper to a baking dish, Drizzle with olive oil and season well with salt and pepper. See Recipe

Step 2 Roast for 45 minutes until the vegetables are tender, stirring the vegetables about halfway through cooking. See Recipe

Step 3 Add the roasted vegetables (and all the juice) to a large soup pot with the vegetable broth. Bring to a simmer and then use a hand blender to puree until smooth. See Recipe

Step 4 Stir in the balsamic vinegar and pesto right into the soup. You can add additional pesto on top if desired. Taste and season as needed. See Recipe

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