This creamy roasted tomato soup is made with fresh, roasted tomatoes and topped with big crunchy pesto croutons. It is a perfect cozy meal to warm you up during those cooler weather months.
Roasting the vegetables for this creamy tomato soup brings their delicious, and slightly sweet flavors, front and center. After the vegetables are blended together, you will add heavy whipping cream for a rich velvety texture and delicious creamy taste.
Why You Will Love This
- The vegetables-You will roast tomatoes, onion and celery at a high temperature which gives them a deep, savory flavor that is perfect for the soup. This easy recipe is perfect during tomato season and soup season, too!
- The croutons- Before baking the homemade croutons in the oven, they are coated with pesto. Once baked, they are crunchy and full of delicious pesto flavor. This pairs perfectly with the tomato soup.
- It is easy- The soup can be made in one pan. You can roast the vegetables in an ovenproof Dutch oven and once they are finished roasting, you can transfer it to the stove to finish the cooking there.
- Tomatoes: You will be roasting fresh plum tomatoes for this.
- Celery: Celery is roasted with tomatoes and onion for added flavor.
- Onion: One white onion is added to the vegetables for roasting. You could substitute a yellow onion.
- Garlic: One minced garlic clove for just the right amount of flavor.
- Olive oil: This is drizzled on the vegetables before roasting.
- Chicken stock: I prefer to buy chicken stock, or chicken broth, in a box or can from the grocery store. You coud use vegetable broth in its place.
- Tomato paste: My favorite tomato paste comes in a tube which makes it easy to use and with less waste.
- Basil: I prefer to use fresh basil. If you needed to, substitute 1 tablespoon of dried basil.
- Cream: I like to use heavy whipping cream for an ultimate creamy texture. Feel free to use half and half in its place.
- Bread: I prefer to use a half loaf of french bread from my bakery for the croutons. You could substitute with ciabatta, italian bread or any other baguette you can find.
- Pesto: I always make my own basil pesto and I think it is far better than store bought and is so easy to make.
Step by Step Instructions
STEP 1: Preheat the oven to 450°F and line a baking sheet with parchment paper.
STEP 2: Place the tomatoes, celery, onion, garlic, and olive oil in the Dutch oven. Using your hands or a spoon, combine the ingredients to ensure the vegetables are fully coated. Sprinkle the vegetables with salt and black pepper and give it another stir.
STEP 3: Roast the vegetables in the prepared 450°F oven for 35-40 minutes. The vegetables should be tender and starting to caramelize.
STEP 4: While the vegetables are roasting, prepare the croutons. Combine the bread and the pesto in a medium bowl and stir to coat the bread pieces. Transfer to the prepared baking sheet and set aside.
STEP 5: Remove the vegetables from the oven and reduce the oven temperature to 400°F. Add the chicken stock, tomato paste and basil. Stir this to combine.
STEP 6: Bring the vegetable mixture to a boil over medium-high heat and then reduce the temperature to low and simmer for 10 minutes.
STEP 7: While the soup is cooking, bake the croutons in the 400°F oven for 5 minutes. Remove them from the oven and give them a stir and then bake for 5 more minutes, or until starting to brown. Remove them from the oven and allow them to cool while you finish the soup.
STEP 8: Using your immersion blender, blend the vegetable mixture until it is smooth.
STEP 9: Add the heavy cream and stir to fully combine. Continue to heat over low heat until heated through, about 5 minutes.
STEP 10: Ladle soup into individual bowls. Top with croutons and an additional drizzle of pesto, if desired.
- Use a stock or soup pot if you do not have a Dutch oven.
- To core the tomatoes, simply stick the tip of the knife into the tomato near the end where the stem is/was. Cut around the stem and use the knife to pop the core out.
- If you do not have an immersion blender, you can use your blender. Add half of the soup mixture to your blender, remove the top, cover with a clean kitchen towel, and puree until smooth. Repeat with the other half and then return to the Dutch oven.
- If you do not have an ovenproof Dutch oven, roast the vegetables in a large baking dish and then transfer them, and their juices, to the Dutch oven when they are done.
- Top soup with additional pesto, fresh basil leaves, or a sprinkle of parmesan cheese.
- Add a sprinkle of red pepper flakes to give the soup a bit of heat.
You could use canned if fresh tomatoes are unavailable. I would use 3 cups of drained whole canned tomatoes and then follow the recipe as is.
Plum tomatoes are going to give you the best result in this recipe, but you could substitute regular tomatoes if you need to.
Yes. I would pour half of the vegetable mixture into your blender, remove the top to allow steam to escape, cover with a clean dish towel, and puree until smooth. Repeat these steps with the other half of the vegetable mixture and then return to the Dutch oven to finish.
Storing and Freezing
Store leftover soup, covered in an airtight container, in the refrigerator for up to 5 days. You can reheat on the stove or in the microwave until hot. Store leftover croutons in a zip top bag at room temperature, or in the refrigerator, for up to 5 days.
To freeze, allow soup to cool completely before transferring it to a container with a tight fitting lid. Store, covered, in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Other Recipes to Try
To use leftover heavy whipping cream, try one of these recipes:
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Creamy Roasted Tomato Soup with Homemade Pesto Croutons
- 2 lbs plum tomatoes, cored and sliced in half
- 3 celery ribs, coarsley chopped
- 1 onion, sliced
- 1 clove garlic, minced
- ¼ cup olive oil
- 2 cups chicken stock
- 1 tablespoon tomato paste
- ¼ cup basil, chopped
- ⅔ cup heavy whipping cream
- 1 8-ounce loaf French bread, cut into 1-inch pieces (about 3 -4cups)
- ½ cup prepared basil pesto
- Preheat oven to 450°F.
- Combine tomatoes, celery, onion, garlic, and olive oil in an ovenproof Dutch oven.2 lbs plum tomatoes, cored and sliced in half, 3 celery ribs, coarsley chopped, 1 onion, sliced, 1 clove garlic, minced, ¼ cup olive oil
- Bake in preheated oven for 35-40 minutes, or until vegetables are tender.
- Remove the vegetables from the oven and reduce the oven temperature to 400°F.
- Add the chicken stock, tomato paste and basil to the roasted vegetable mixture. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.2 cups chicken stock, 1 tablespoon tomato paste, ¼ cup basil, chopped
- Using an immersion blender, blend all the ingredients until the mixture is smooth.
- Add the whipping cream and stir to combine. Heat over low heat until heated through, about 5 more minutes.⅔ cup heavy whipping cream
- Taste and season with salt and pepper, if needed. Top with croutons and addional dollops of pesto, if desired.
For the Croutons:
- Line a baking sheet with parchment paper.
- While the vegetables are roasting, prepare the croutons for the oven. Combine the bread and pesto in a bowl, stirring to coat bread pieces evenly. Transfer to prepared baking sheet. Set aside.1 8-ounce loaf French bread, cut into 1-inch pieces (about 3 -4cups), ½ cup prepared basil pesto
- Place croutons in the preheated 400°F oven for 5 minutes. Remove from the oven and stir. Bake for 5 more minutes. Remove from the oven and cool slightly.