Ingredients
6 Roma tomatoes, halved
1 cup cherry tomatoes
1 medium onion, chopped
2 medium carrots, chopped
4 garlic cloves, peeled
3 tablespoons olive oil
4 cups vegetable or chicken broth, divided
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes (optional)
2–4 tablespoons basil pesto (regular or vegan)
Salt and pepper, to taste
Instructions
- Preheat oven to 375°F. Place halved Roma tomatoes, cherry tomatoes, chopped onion, carrots, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast vegetables for 1 hour, tossing halfway through, until tender and caramelized.
- Transfer roasted vegetables and juices to a blender or pot. Add a bit of broth if needed. Blend until smooth. (Use an immersion blender if blending in the pot.)
- Pour purée into a Dutch oven. Stir in remaining broth, balsamic vinegar, and red pepper flakes. Simmer over medium heat for 5–7 minutes.
- Stir in 2 tablespoons of pesto. Taste and add more (up to 4 tablespoons), salt, or pepper as desired.
- Serve hot with grilled cheese, cheesy toast, or crusty bread.
Notes
- Use vegan pesto to keep the soup dairy-free.
- Sub canned tomatoes when fresh aren’t in season.
- Turn into pasta sauce by using less broth.
- Add roasted red peppers or white beans for a flavor or protein boost.
- Freezes well — omit pesto before freezing and stir it in when reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
