Fresh tomatoes roasted until tender blend with tangy pesto and crème fraîche in this hearty soup perfect for a brisk autumn evening. Pair it with Grilled Mozzarella Toasts, a deliciously dippable side item.
Roasted Tomato Soup with Basil Pesto
MAKES ABOUT 6 TO 8 SERVINGS
Ingredients
- 3 pounds cocktail tomatoes, halved and cored
- 1 medium yellow onion, chopped
- 1 shallot, chopped
- 6 garlic cloves, smashed
- ¼ cup olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper
- ¼ cup container crème fraîche
- Basil Pesto, to serve
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, toss together tomatoes, onion, shallot, garlic, olive oil, thyme, oregano, salt, sugar, black pepper, smoked paprika, and red pepper. Arrange in a single layer on prepared pan.
- Bake until browned and tender, about 45 minutes. Let cool for 15 minutes. Discard thyme and oregano sprigs.
- Transfer roasted tomato mixture to the container of a blender; remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters. Process until smooth. Transfer to a Dutch oven.
- Cook soup over medium heat, stirring occasionally, until heated through. Stir in crème fraîche. To serve, top each with about 1 tablespoon of Basil Pesto.
Basil Pesto
Serves: ½ cup
Ingredients
- cup packed fresh basil leaves
- ¼ cup packed fresh parsley leaves
- ½ cup grated Parmesan cheese
- ¼ cup toasted pine nuts
- teaspoon kosher salt
- ½ teaspoon minced garlic
- ½ cup olive oil
Instructions
- In the work bowl of a food processor or blender, combine basil leaves, parsley, Parmesan, pine nuts, salt, and garlic. Pulse until finely chopped.
- With processor running, add oil in a slow and steady stream until fully combined. Cover and refrigerate until ready to use.
