Roasted Tomato Soup Recipe
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: serves 4
  • 4 Roma tomatoes, quartered
  • 10 cherry tomatoes, sliced in half
  • 2 red bell peppers, quartered
  • 3 garlic cloves
  • 3 tbsp (45 ml) olive oil, separated
  • 1 ½ cups (225g) diced yellow onion
  • 3 cups (700 ml) vegetable broth
  • salt and pepper to taste
  • 4 tsp (20 ml) store-bought pesto sauce
  • 12 small fresh mozzarella balls also called “pearls”
  • fresh basil
  1. Preheat oven to 375F (190C).
  2. Place tomatoes, peppers and garlic on a sheet pan. Toss with 2 tbsp (30 ml) of the olive oil. And season with salt and pepper to taste. Roast for 30 mins shaking pan half way through.
  3. Allow to cool.
  4. Meanwhile add 1 tbsp (15 ml) of olive oil in a large soup pot , sauté until until tender. Add roasted vegetable mixture and vegetable broth. Simmer for 5-10 mins until warmed through.
  5. Transfer to a blender and puree in batches.
  6. Return to cleaned out soup pot. Season with salt and pepper to taste. Garnish with a dollop of pesto, 4 mozzarella balls and fresh basil. Enjoy!
Recipe by Entertaining with Beth at