This tomato pesto soup is the perfect combination of sweet, roasted tomatoes and pesto. Suitable for vegetarians and vegans.
NB: this post is sponsored by Sacla'
A lovely bowl of soup, made with roasted tomatoes, flavoured with tomato pesto and topped with basil pesto croutons - what could be better.
Pesto is a great ingredient to have in the cupboard.
Not only does it make a delicious, quick dinner stirred through pasta, a couple of spoonfuls can be added to many dishes - like this soup - to add flavour.
This recipe is made even more flavoursome by the fact that the tomatoes and other vegetables are roasted before being made into soup. This really brings out their best flavour.
Pesto is a go-to ingredient for midweek meals
Pesto has long been one of my go-to meals for midweek meals when I'm tired, I haven't had a chance to cook in advance and the kids are hungry (often bordering on "hangry" - anyone else get that?).
It's just so easy to grab a jar through the cupboard and get a meal on the table in minutes that everyone will enjoy.
Dairy free pesto
As well as their classic range Sacla' make dairy free pesto as well so everyone can enjoy it.
There's a basil, a tomato and an aubergine pesto in the free from range - and they also make a vegan mayo.
My kids love the green pesto most of all - whether stirred into pasta, dolloped on our homemade pizzas or spread on crunchy croutons as in this tomato pesto soup recipe.
And their dad is very partial to the chilli pesto, which he's taken to having on the side of pretty much everything.
Sacla' pestos are available from most supermarkets or visit the shop.
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How to make roasted tomato pesto soup
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Roasted tomato pesto soup
Ingredients
- 1 kg tomatoes halved or quartered if plump
- 2 carrots peeled and roughly chopped
- 2 large red onions roughly chopped
- 2 plump garlic cloves
- 4 tablespoons olive oil to taste
- salt and pepper
- 750 ml vegetable stock (or up to 1 litre if you prefer a watery texture)
- 2 tablespoons Sacla' free from tomato pesto optional
- pinch of sugar
- fresh basil leaves to garnish
For the pesto croutons
- 3-4 slices bread
- ½ jar Sacla' classic basil pesto
- flaked sea salt
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Tip the tomatoes, carrots, red onions and garlic into a roasting tray. Toss with the oil and season with salt and pepper. Roast for 45 minutes until soft and golden.
- While they're roasting, whip up the croutons. Tear the bread into rough bite-sized pieces, spread them out onto a baking tray and mix thoroughly with the pesto and oil and a generous pinch of salt.
- Put them in the oven, on the shelf above the veg, and cook for 8-10 minutes, stirring once, until crisp and toasty (timings may vary depending on what type of bread you use). Remove from the oven and set aside.
- When the vegetables are soft and golden, scrape them all into a large saucepan along with any lovely caramelised sticky bits from the bottom of the roasting tray.
- Add the hot stock and heat gently over a medium heat. Simmer for 15 minutes then, using a stick blender, purée the soup, adding a little extra stock if needed until you get the consistency you like.
- Stir through the tomato pesto and season to taste with salt, pepper, and a pinch of sugar.
- Stir well then serve with a handful of crunchy pesto croutons and a few basil leaves.
Notes
Nutrition
Pin roasted tomato pesto soup for later
Disclaimer: this is a collaborative post with Sacla'. All opinions are honest and are my own.
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Lesley Garden
I love a tomato soup and your twist with pesto, the croutons sound delicious too. Thank you for sharing to CookBlogShare
Mandy Mazliah
Thanks Lesley - adding the pesto really does make a big difference to the flavour
Cat | Curly's Cooking
This looks really fresh and delicious. Love the sound of those pesto croutons!
Mandy Mazliah
They're so good! Thanks Cat x
Jacqui Bellefontaine | Recipes Made Easy
That soup looks fabulous and perfect for a light lunch. I love the flavour combo
Mandy Mazliah
Thanks Jacqui - it's a great lunch