This hearty vegetarian tomato soup will warm you up as the temps start to drop here in the Midwest. Classic flavors of roasted tomato, onion and garlic combine with basil pesto and heavy cream to give you the perfect creamy tomato soup to dunk your grilled cheese or burrata crostini into!
What kind of tomatoes should I use?
I like to use beefsteak or slicing tomatoes for this recipe. I find that they hold up really well during the roasting process because they’re a bit larger. You could also use roma tomatoes or even cherry tomatoes, but for either of those varieties I would leave them whole and check on them after about 20-30 minutes of roasting as they will likely cook more quickly.
Can I substitute canned tomatoes?
Sure! If you’re in a pinch and want to get dinner on the table real quick you could skip the roasting process and just use a couple 28 ounce cans of whole San Marzano tomatoes.
Eliminate the roasting part of the recipe and follow the rest of the instructions as they are written, reducing the amount of veggie broth as there will likely be more juice in the canned tomatoes.
Can I make roasted tomato soup ahead of time?
Yes! This tomato soup is one of my favorite meal prep recipes for a busy work week! I usually have to add a little bit of salt as the week goes on because it seems to lose a bit. But other than that it reheats beautifully and the flavors just get better with time!
What should I serve with tomato soup?
I like to serve my roasted tomato soup with a slight variation on the classic grilled cheese sandwich. I take a crusty baguette and slice it into 1/2 inch thick slices, then drizzle both sides with olive oil and broil each side for about a minute until it gets golden brown and crispy.
Then I like to add a dollop of burrata creating a quick crostini and dunk that in my soup as I eat! It’s kind of like a deconstructed grilled cheese or a giant crouton with cheese.
Either way you can’t go wrong adding a little bread and cheese to this dish!Print
Classic flavors of roasted tomato, onion and garlic combine with basil pesto and cream and give you the perfect tomato soup to dunk your grilled cheese!
- 3 pounds tomatoes, cored and cut into large wedges
- 1 white onion, cut into large wedges
- 1 head garlic
- 3 tablespoons + 1/2 teaspoon olive oil
- 1 tablespoon dried oregano
- 1/2 tablespoon dried sage
- 2 cups vegetable broth
- 2/3 cup heavy cream
- 1/3 cup basil pesto
- Kosher salt
- fresh cracked pepper
- sliced crusty baguette
- a couple tablespoons olive oil
- 8 oz. burrata cheese
- Preheat oven to 450 degrees. Place tomato and onion in a single layer on a foil lined baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with oregano, sage and a few generous pinches of salt and pepper. Toss to coat veggies evenly.
- Slice head of garlic in half width wise and place cut side up onto a small piece of foil. Drizzle with remaining teaspoon olive oil and sprinkle with a pinch of salt and pepper. Fold corners of foil up towards the center, making a little pouch and sealing the garlic inside.
- Roast veggies for 45 minutes.
- Remove from the oven and allow tomato and onion to cool for a few minutes. Then transfer to a high speed blender. Make sure you get all the juices too! Squeeze garlic from the peel and into the blender. Add broth and blend on high for 3 minutes or until everything is smooth and well pureed.
- Transfer to a large pot over medium heat and stir in heavy cream and pesto. Season to taste with salt and pepper and cook until heated through.
- Arrange slices of bread on a baking sheet and broil for about 1 minute on each side or until the bread is dark golden brown and toasty on both sides. Divide burrata evenly between the slices of bread creating a crostini and serve with warm tomato soup. Enjoy!
Keywords: comfort food, simple, quick, easy, recipe, hearty, vegetarian, family, dinner, weeknight, meal, garlic, pesto