• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Plant Based
    • Main Dishes (not Plant Based)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Appetizers/Snacks
    • Soups/Stews
    • Side Dishes
    • Salads
    • Sauces & Salad Dressings
    • Breakfast
    • Desserts, Baked Goods
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
  • DO SOMETHING
    • Decorate
  • About

Roasted Tomato Soup with Pesto and Grilled Cheese Croutons

by Judy

Jump to Recipe·Print Recipe

This post may contain affiliate links.

You know those big containers of grape tomatoes you can get at Costco?  Well, I’m a sucker for them. Problem is I can never seem to use them up fast enough before they start to wrinkle unless I have a recipe already planned for them.  And that’s what happened this last time I purchased them.  So I tossed them in the oven to roast and ended up with this delicious Roasted Tomato Soup with Pesto and Grilled Cheese Croutons!

I sort of winged it with this recipe, but was quite pleased with the end result.   And, because I love to dunk a grilled cheese sandwich in my tomato soup, I cut one up into bite sized pieces and put them on top like croutons!

 

Print

Roasted Tomato Soup with Pesto

Print Recipe
Pin Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Scale
  • 1 lg. container (or 2 smaller ones) grape tomatoes
  • 6 cloves garlic, whole, skins left on
  • Olive oil, enough to coat the tomatoes and sauté vegetables
  • salt & pepper
  • 1 tsp. fennel seeds
  • 1 onion, diced
  • 1 celery stalk, diced (opt.)
  • 1 carrot, diced
  • 1 tsp. dried basil
  • 1 Tbls. tomato paste
  • 2 1/2 C. chicken stock
  • 1 tsp. sugar
  • 1/2 C. half & half
  • 2 Tbls. Pesto (homemade or storebought)
  • Garnish: dollop of pesto and grilled cheese sandwich cut into bite sized pieces

Instructions

  1. Preheat oven to 400 degrees.
  2. Add tomatoes, garlic, fennel, salt and pepper and toss with olive oil to coat. Roast for about 20 minutes.
  3. Meanwhile, in soup pot, sauté onions, celery, carrot in about 2 tablespoons of olive oil. Add dried basil and a little salt and pepper to season as the vegetables cook* (see note below)
  4. Remove tomatoes from oven. Peel skins off garlic and add garlic to soup pot with the tomatoes and all the juice on the baking tray. Add chicken broth, sugar and tomato paste. Stir, cover and simmer for about 15-20 minutes.
  5. Puree soup with immersion blender, then add half and half and pesto. Let simmer a few more minutes, then serve.
  6. Garnish with an extra dollop of pesto and a grilled cheese sandwich cut into bite sized pieces

Notes

*I have made this roasting all the vegetables with the tomatoes and save this step.

Did you make this recipe?

Tag @imboredletsgo on Instagram

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Soups/Stews, Cook Something Tagged With: Garlic, Pesto, Tomato, grilled cheese croutons, roasted

Previous Post: « Asian Chicken Salad
Next Post: Clam Chowder »

Primary Sidebar

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

As an Amazon Associate I earn from qualifying purchases. Copyright © 2025 ·