Roasted Tomato Pesto Soup

The weather here in Spain is once again bananas.  I swear it was just spring, and I was ready to get my butt in gear, with a new fitness regimen, eating a little less, and getting ready for a bikini body.  Yet, once again Mother Nature had another plan for me.  Oh darn…now it is cold, and I cannot go outside to exercise, such a shame.  Well…technically I can, but that excuse is just so great that you cannot disagree with it.   Seriously…who jogs in the cold!?  Mother Nature must have been a robust person herself, and understands me all too well. Time for a warm soup.

These days, thick flavorful soups are usually masked by heavy creams, and milks, and half and half, which kind of makes a vegetable soup pointless.  Just go for the donut instead, and get a quick thrill.  This recipe is great, because it takes a normal tomato soup, and makes a big POW! with pesto, and a WHAM! with roasted carrots…so healthy, and so good.

Roasted Tomato Pesto Soup

Roasted Tomato Pesto Soup

Roasted Tomato Pesto Soup

Roasted Tomato Pesto Soup

Roasted Tomato Pesto Soup
Serves 6
This recipe for Roasted Tomato Pesto Soup is a warm, and flavorful way to warm up on a chilly night. The pesto gives it a burst of flavor!
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Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Ingredients
  1. 1 lb. cherry tomatoes
  2. 2 lbs. Roma tomatoes cut in half
  3. 1 medium onion, cut into large pieces
  4. 4-7 garlic cloves
  5. 3 large carrots, cut in half
  6. ⅓ cup olive oil
  7. salt and pepper
  8. 4 cups vegetables broth
  9. 2 tablespoons balsamic vinegar
  10. 2-3 tablespoons basil pesto
Instructions
  1. Preheat the oven to 375ºF. Place the cherry tomatoes, Roma tomatoes, onions, garlic, and carrots on one large baking sheet.
  2. Drizzle the olive oil and sprinkle salt and pepper and toss it together.
  3. Place the baking tray in the oven and bake for i hour.
  4. Every 30 minutes move it around a bit.
  5. Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are smooth.
  6. If you need a add a little broth to make it smoother, that is okay.
  7. Transfer the puree into a large dutch oven over medium heat.
  8. Add the broth and allow the soup to heat all the way through, about 5-7 minutes.
  9. Add the balsamic vinegar, and the pesto, and stir well.
  10. Add salt and pepper to taste.
  11. Enjoy!
http://lettuceeatveggies.com/
Roasted Tomato and Pesto Soup

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