Roasted Tomato and Pesto Soup

It’s that time of year here in Southern Ontario where we’re reaping the benefit of ALL the delicious things we’ve been tending in our gardens all summer!  Tomatoes are likely plentiful if you’ve been even slightly successful with your plants – that’s one of my favourite things about growing tomatoes is that they don’t require too much effort or know-how to still reap a successful crop!!  There are so many things to DO with all those tomatoes – some require more effort than others; if you’re into canning you can put up sauces, salsas and stewed to get you through the winter! If canning isn’t something you’re ready to tackle quite yet, there are also lots of recipes you can create and freeze if you have the space!  This one falls into that category!  Although it’s so good you’ll need to make a triple batch if you want to have enough left to freeze for later! 


10 minutes

Bake time

1 hour 15 minutes


8-10 servings


  • 3 lbs tomatoes – include at least 1/2 lb sweet cherry tomatoes along with any other variety you’ve successfully grown!
  • 3 large carrots
  • 1 red onion
  • 1 full bulb garlic (at least 6 cloves)
  • 1 medium red pepper
  • 2 Tbsp Pesto Sauce Mix
  • 2-4 Tbsp olive oil
  • 4 C Vegetable Broth (prepared)  or homemade stock
  • 2 Tbsp Balsamic Vinegar
  • Salt & pepper to taste
  • Crushed red pepper flakes (optional for a little extra kick)
  • Fresh grated Parmesan and fresh basil for serving


  1. Preheat oven to 375.
  2. Wash and cut tomatoes, carrots and red pepper into large chunks. Leave cherry tomatoes whole. Peel garlic.
  3. Place all vegetables on a lined sheet pan.  Generously drizzle with olive oil.  Sprinkle 1 Tbsp dry Pesto Sauce mix, salt and cracked black pepper over everything and toss to coat.
  4. Roast for 1 hour.  Check after 30 min to move vegetables around on tray.
  5. Remove roasted veggies from oven and  transfer everything from the pan including juices to a large, high-powered, VENTED blender and blend until smooth.  If you have a smaller blender, you may need to do in two batches as the hot liquid may cause an explosion if you don’t have a vent!  If you have a hand-held immersion blender you can skip this step and just blend everything in the next step!
  6. Transfer blended veggies to a large soup pot over medium heat.  Add prepared vegetable broth (or homemade veggie stock!) and heat through, about 5-7 minutes.  
  7. Add remaining 1 Tbsp Pesto Sauce mix and balsamic vinegar.  Taste and add salt, pepper and crushed red pepper flakes as needed.
  8. Serve with fresh grated Parmesan and fresh basil.


If you have neither a vented blender or an immersion blender, you may want to allow the roasted vegetables to cool slightly before attempting to blend in a regular blender.  Hot stuff in a blender will build up pressure and could result in a hot explosion and subsequent injury!

If you don’t have Pesto Sauce mix, you can roast veggies with just salt, pepper and olive oil and use a prepared pesto in the final step.  You may need more than 2 Tbsp of prepared pesto (or a homemade pesto) to achieve the desired basily, garlicky flavour!

Serve with cheesy garlic toast or Nana’s Cheese Tea Biscuits! It’s a family favourite!

If you want to make it even more hearty so you get a fully balanced meal out of it, add 1 cup of cooked (or canned and rinsed) white beans before pureeing!  Blast it all with the high powered blender and you’ll have an even creamier soup loaded with protein too!

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