Roasted Tomato Soup with Basil Pesto

Roasted Tomato Soup with Basil Pesto

By 3 February, 2020

We've had a super crop of tomatoes in our local Community Vegetable Garden over the past few weeks.  This robust, nourishing soup is a terrific way to use them and it's so easy to make  - just throw all the ingredients into the roasting pan, roast for 45 minutes, add a little water or stock and then puree. 

  • Prep Time : 25 minutes
  • Cook Time : 45 minutes
  • Yield : 2L



Preheat oven to 180C (160C fan-forced). Place all ingredients, except for the water, into a large baking dish. Roast for 40 - 45 minutes. 
Remove from oven and add the water. Ladle into a food processor or blender and puree until smooth.  Do this in batches. Ladle into soup bowls. Swirl a little homemade basil pesto through each bowl. 
Serve with garlic toast or bruschetta and a fresh green salad. 







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2 Responses to Roasted Tomato Soup with Basil Pesto

  1. Sue Wright

    Made this soup yesterday with tomatoes from our community garden – paddock to plate! Easy to prepare and the result was delicious with just a hint of chili. Thanks Sheridan.

  2. Sheridan

    Good to hear you enjoyed it, Sue! Such an easy one to make 🙂

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