Published: November 17, 2022
Tomato soup has to be one of my favourite soups and it’s so easy to make. The perfect fall or winter lunch. Serve with a classic grilled cheese, crusty garlic bread, or your favourite crackers. Something about a tomato and pesto combo is just a match made in heaven.
Recipe Notes:
Tools you will need: A blender and a fine mesh strainer. I usually use an immersion blender and blend it in a large pot. You can use a blender or food processor if you have a good one.
Tomatoes: I use a combination of cherry tomatoes and regular tomatoes, using cherry tomatoes just makes it easier so that I don’t have to cut and deseed a bunch of tomatoes. I normally use Roma or on the vine tomatoes, but any kind will work.
Roasted red pepper: I buy these in a jar, but you can roast or char them yourself if you like. I used to do this, but it just takes a lot of time.
Tomato skin: I peel the skin off of the larger tomatoes, but I leave the skin on the cherry tomatoes. After the tomatoes are done cooking, the skin easily peels off. I just use a pair of tongs to do this. The skin doesn’t blend well so that is why I strain the soup in the next step.
Fine mesh strainer: Straining the soup in a fine mesh strainer is a must! Especially if you don’t have a high-power blender (which I don’t have). If you don’t strain it, you will need to take all the skin off of the tomatoes. I used to do this but it’s just too time consuming, so I found straining it to be much easier. I love my fine mesh strainer! I use it for lots of other things like rinsing/straining rice, lentils or rice noodles.
Pesto: My favourite pesto brand is Classico Basil Pesto. Tomato soup is just not the same without it.
Dairy free: If you don’t want to use dairy, you can use oat cooking cream or canned coconut milk. I would normally use oat cream, but I had this cream on hand today. You will have to make sure your pesto doesn’t have any parmesan cheese in it if you want to make this completely dairy free.
For serving: I love a good grilled cheese sandwich with my tomato soup but it’s also delicious with garlic toast, which is what I used here. I used rye bread because that is what I had on hand, but you can use sourdough, or any other crusty bread. You could also make little garlic crostini’s with a baguette or make some homemade croutons to throw on top.
Homemade Tomato Soup
Ingredients:
- Large pack of cherry tomatoes. 600-700g or about 2 cups, washed.
- 6-8 Roma tomatoes or on the vine tomatoes, washed.
- 4-5 cloves of garlic, peeled
- 1 jarred roasted red pepper, chopped.
- 1 onion, chopped
- Sea salt to tase
- Cracked black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 1 tsp of dried basil
- Basil pesto
- Heavy whipping cream or oat cream
- Crusty bread
- Olive oil
- Spray avocado oil (optional)
Directions:
For the soup:
- Preheat oven to 400°F
- Cut Roma tomatoes in half and scoop out the seeds. Keep cherry tomatoes whole.
- Place all tomatoes into a baking dish, along with chopped onion, chopped roasted red pepper, and whole garlic cloves.
- Drizzle olive oil over the vegetables and season with sea salt and crushed red pepper flakes. Mix to coat vegetables in oil.
- Bake until cherry tomatoes start to burst, and skin is starting to peel off. About 30-40 minutes.
- Peel the skin off of the Roma tomatoes with tongs.
- Add salt, pepper, and dried basil to the vegetables and blend everything together.
- Place your fine mesh strainer over a large pot or bowl and strain the soup to get rid of any unblended skin.
- Reheat over the stove if needed.
- Pour into bowls and garnish with a drizzle of cream and pesto.
For the garlic toast:
- Peel a clove of garlic and set aside
- Spray sliced bread with avocado oil, or lightly brush olive oil on both sides.
- Toast in the oven or a toaster oven
- As soon as the bread is done toasting, rub with garlic while it’s still hot
- Serve with soup & enjoy!
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