Roasted Tomato Basil Pesto is a Creamy Soup You Need to Try

Have you ever wanted a soup that’s as snuggly as the warmest blanket and as flavorful as fine dining? Meet your new favorite: Creamy Roasted Tomato Basil Pesto Soup. And this recipe elevates a humble tomato soup to a new, ambitious level, uniting the smoky depth of roasted tomatoes with the herby freshness of basil pesto and the silky richness of oat milk. Great for a cold night or if you need some warm, savory comfort food! Let’s dive in—step by step.

Ingredient Overview:

Nothing goes unnoticed in this soup—every ingredient is a star. Here’s why they matter:

• Extra virgin olive oil: Provides a fruity blank canvas that makes roasting flavors pop.
• Tomatoes: The base note, providing natural sweet-tart richness following caramelization.
• Onion: Great for depth of flavor and natural sweetness when roasted.
• Whole cloves of garlic: Roasting garlic softens its pungency, rendering it sweet and nutty.
• Leaves from a sprig of fresh thyme: They add a smaller punch of earthiness than the basil to punctuate the beans.
• Salt & black pepper: It balances & brightens the whole dish.
• Oat milk: One of my favorite options; it adds creaminess and is also a vegan alternative in this recipe.
• Vegan basil pesto: The final flourish, brimming with aromatic herbs and nuttiness.
• Dried basil, garlic granules & onion granules: Layers of seasoning for unbeatable flavor.
• Chili flakes: A touch of heat to brighten the soup.
• Water: Creates the ideal texture.
• Grilled cheese croutons: Crispy, cheesy bites to send this soup over the edge!

Step-by-Step Instructions:

1. Prep and Roast Your Veggies:

Heat the oven to 220°C/200°C (fan-forced).

In a baking dish, combine:

• 9–10 tomatoes (cut in half or quartered depending on size)
• 1 quartered onion
• 6–7 whole garlic cloves
• • A handful of fresh thyme leaves
• Salt & black pepper (to taste)
• 2 tbsp EVOO (extra virgin olive oil)

Roast for 20–30 minutes until the tomatoes are soft, wrinkled, and a little charred on the edges.

2. Blend the Soup Base:

Next, make your blender mixture while the veggies roast:

• In a blender, blend together 1 ½ cups oat milk, 1/3 cup vegan basil pesto, 1 tsp dried basil, ½ tsp garlic granules, ½ tsp onion granules, and a pinch of chili flakes. Add salt & pepper to taste.
• Reserve the mixture for now.

3. Blend it All Together:

• After roasting, allow the veggies to cool just enough to handle. Remove the skins from the garlic cloves (they’ll slip right off).
• Add the roasted veggies (and all the juices from the baking dish!) right to the blender along with the oat milk mixture.
• Puree until silky smooth.

4. Heat and Simmer:

• Pour the soupy mixture into a pot.
• To scrape every last bit off of the blender, add ½ cup of water and swirl it around to make sure nothing goes to waste, then add it to the pot.
• Bring the soup back to a boil, then reduce to a simmer with the lid slightly ajar for 20 minutes.

5. Serve and Savor:

• Pour the hot soup into bowls. Top with:
• Vegan grilled cheese croutons (definitely recommended for a nice crunch)
• Fresh basil leaves
• A spoonful of vegan yogurt for extra creaminess.

Serving Suggestions, Storage, Tips, and Variations

Serving Suggestions:

• Serve with crusty bread or a side salad for a full meal.
• Drizzle flavored olive oil or top with cracked black pepper for added decadence.

Storage Suggestions:

• Store in an airtight container in the refrigerator for up to 4 days. Rewarm gently on the stovetop or in the microwave.
• Freeze for up to 3 months. Cool completely before dividing between freezer-safe containers.

Tips and Variations:

• Prefer a chunkier texture? Less blending for a rustic vibe.
• Boost the protein: Stir in some cooked lentils or white beans before you blend.
• Add heft by mixing in cooked pasta, rice, or grains before serving.

FAQs

1. Is it O.K. to use fresh basil instead of dried basil or pesto?

• Absolutely! Throw fresh basil into the blender for the taste of just-picked.

2. What can I substitute for oat milk?

• Any non-dairy milk works! Almond milk and cashew milk are both good alternatives.

3. How can I create grilled cheese croutons at home?

• Easy! Butter or oil two slices of bread, place them on top of each other with some non-dairy cheese between them, and grill until golden; cut into squares the size of your mouth.

4. Is there any way to make this soup hotter?

• Go ahead! Spice things up with more chili flakes, chopped fresh chili, or a pinch of smoked paprika.

Make this recipe today, and please let its comforting flavors be the part of your day that you enjoy the most. One bite will have you asking where this soup has been all your life!