Roasted Green Tomato Soup With Pesto

Roasted Green Tomato Soup With Pesto

If you want more soup recipes, check out my old-fashioned green bean soup, my golden glow soup, or my recipe for traditional Croatian grah of white beans and smoked pork.


Unripe Green Tomato Red Onion Fresh Garlic Stock or Bone Broth Olive Oil Sea Salt & Pepper Fresh Pesto Round Sourdough Breed Boule

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Step by Step Instructions


Step 1

Preheat the oven to 425° Fahrenheit. Prep everything. Slice the tomatoes in half or quarter them, peel the garlic cloves and leave them whole, quarter the onions, and chop the carrots finely.

Step 2

Spread the tomatoes, outer-skin-side down on a sheet pan with the onions and garlic cloves. Roast for 15 minutes

Step 3

After flipping the tomatoes, add the rest of the olive oil in a heavy stock pot and saute the carrots until golden brown. Add the stock and bring to a simmer.

Storage, Freezing, & Reheating

Roasted tomato soup soup will stay fresh for up to 5 days, covered, in the refrigerator.

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