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Let's Make 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.
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  • 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
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Let's Watch Roasted Tomato Basil Soup
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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.
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Step 2 Roast for 45 minutes until the vegetables are tender, stirring the vegetables about halfway through cooking.
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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.
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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.
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