1. Homepage
  2. BAKE
  3. Roasted Tomato Soup w/ Walnut Basil Pesto

Roasted Tomato Soup w/ Walnut Basil Pesto

  • recipe image cover
  • recipe image cover

BOOKMARK

PRINT

SHARE

DELICIOUS

Description

Incredibly flavourful roasted tomato and onion soup finished with an earthy walnut basil pesto.

Nutrition

Calories (per serving)205
Total Fat15 g23%
Saturated Fat3 g13%
Monounsaturated Fat8 g
Polyunsaturated Fat2 g
Trans Fat0 g
Cholesterol6 mg2%
Sodium272 mg11%
Potassium64 mg2%
Total Carbohydrate16 g 5%
Dietary Fiber3 g12%
Sugars10 g
Protein5 g9%

Ingredients

1.5 lbs halved roma tomatoes
4 garlic cloves (3 smashed, 1 minced)
1 thick sliced, red onion
4 cups vegetable or chicken broth (low sodium)
1/2 cup roughly chopped, fresh basil
2 tbsp olive oil
1 tbsp walnut pieces
1/3 cup grated parmesan cheese
salt and pepper to taste
* Click to ingredient to choose one

Directions

1
Preheat oven at 400.
2
In a bowl, toss halved tomatoes, 3 smashed garlics and large wedges of red onion in 1 tbsp of olive oil. Season with salt and pepper.
3
Lay the vegetables on a lined baking sheet and bake for 40 minutes.
4
Meanwhile, make pesto by blending 1 minced garlic, 1 tbsp olive oil, basil, parmesan cheese and walnuts. Season with salt and pepper to your liking. Keep in a bowl by topping with a little bit of olive oil.
5
When tomatoes and onions are nice and roasted, remove from oven add to a pot. Add vegetable broth and bring to a boil. Reduce to a simmer.
6
Carefully ladle in roasted vegetables and broth into a blender and puree. You may need to do this in batches.
7
Add the blended soup back into the pot and let it cook on simmer for another 10 minutes. Season with salt and pepper.
8
To serve, ladle soup into bowls and top with pesto.