Roasted Garlic & Tomato Soup with Basil Pesto Crostini

A comforting and flavorful tomato soup with roasted garlic and tomatoes for a deeper, richer taste. Served with crispy basil pesto crostini for a delightful crunch and herbaceousness.

Prep Time

20 minutes

Total Time

60 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.10/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup•Appetiser

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2lbsTomatoes(Roma or San Marzano tomatoes preferred)

£2.50

1headGarlic

£0.90

4tbspOlive Oil(divided)

£0.60

1mediumOnion(chopped)

£0.40

4cupsVegetable Broth

£1.20

1tspDried Basil

£0.10

0.5tspDried Oregano

£0.05

to tasteSalt

to tasteBlack Pepper

1Baguette(sliced into 1/2-inch thick rounds)

£1.10

4tbspBasil Pesto(store-bought or homemade)

£0.80

2tbspParmesan Cheese(grated, optional)

£0.75

Total Cost

£8.40

£2.10 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Prepare the tomatoes and garlic: Cut the tomatoes in half. Remove the outermost papery layers of the garlic head, but leave the head intact. Drizzle 2 tablespoons of olive oil over the tomatoes and garlic head. Season with salt and pepper.
3.
Roast: Place the tomatoes cut-side up and the garlic head on a baking sheet. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized and the garlic is soft and fragrant.
4.
Sauté onion: While the tomatoes and garlic are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5.
Add roasted ingredients: Once the tomatoes are cool enough to handle, squeeze the roasted garlic cloves out of their skins and add them to the pot with the onion. Add the roasted tomatoes as well.
6.
Simmer the soup: Pour in the vegetable broth, dried basil, and dried oregano. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
7.
Blend: Use an immersion blender or carefully transfer the soup to a regular blender (in batches) and blend until smooth.
8.
Season: Season the soup with salt and pepper to taste. If desired, add a touch of sugar to balance the acidity of the tomatoes.
9.
Prepare the crostini: While the soup is simmering, preheat the oven to 375°F (190°C). Brush the baguette slices with basil pesto.
10.
Bake the crostini: Arrange the pesto-brushed baguette slices on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
11.
Serve: Ladle the soup into bowls. Top with a sprinkle of parmesan cheese (optional). Serve with the crispy basil pesto crostini.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

55g

21% of RDA

Fat

31g

44% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

17 g

19% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of vegetable broth.

If you don't have an immersion blender, you can use a regular blender. Be sure to vent the lid to prevent pressure buildup when blending hot liquids.

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

You can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

Adjust the amount of pesto on the crostini to your preference.

Cooking Equipment

Oven

Large Pot

Baking Sheet

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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