Roasted Tomato-Carrot Soup
with Pesto

This dish is the perfect bridge between end-of-summer tomatoes and the heartier flavors of fall. Like most soups it can be made ahead and held in the fridge, or frozen for longer storage.


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Pesto Drizzle
1/4 cup pesto
1–2 tablespoon extra virgin olive oil
10 Roma tomatoes, halved and cored*
3 tablespoons olive oil, divided
~ salt
~ freshly ground black pepper
6 large carrots, cut into large sections**
1 tablespoon butter
1 tablespoon olive oil
1 large red onion, minced
1 teaspoon crushed garlic
8 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
. *Equals approximately two pounds of tomatoes.**Equals approximately one pound of carrots.



Pesto Drizzle

  1. Thin the pesto with the olive oil to achieve a drizzling consistency. Set aside.


Pre-heat oven to 450 degrees

  1. Place the tomatoes on a baking sheet and sprinkle with olive oil, salt, and pepper. Toss to coat and place on one half of a baking sheet.
  2. Repeat the as above with the carrots and place them on the other half of the baking sheet.
  3. Roast the vegetables for 10 minutes, then flip the tomatoes over and roast for 10 minutes more. Remove the tomatoes to a platter.
  4. Flip the carrots over and return them to the oven for 10–15 minutes more, until they soften and begin to turn golden brown.
  5. While the vegetables roast, place a heavy-bottomed saucepan over a medium high heat and bring the butter and olive oil to a sizzle.
  6. Add the onions and cook, stirring occasionally, until they soften and caramelize to a golden brown—approximately five minutes; adjust the heat as necessary to prevent burning.
  7. Add the garlic, cook for one minute, and remove the saucepan from the heat. Set aside.
  8. Combine the roasted vegetables, onion and garlic in a food mill or blender and puree until smooth.
  9. Place the puree in a saucepan with the chicken stock and season with salt and pepper. Bring to a simmer and adjust seasonings as needed.
  10. Ladle the soup into bowls, drizzle the pesto over the top, and serve immediately.



Preparation Time: 
Approximately 60 minutes.