Mother Earth Living

Creamy Roasted Tomato Soup Recipe

A warm soup with garden ingredients will be a welcome treat next winter.
By Ken Hoyt
July/August 2010
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A warm soup with garden ingredients will be a welcome treat next winter.
Photo By Povy Kendal Atchison


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A warm soup with garden ingredients will be a welcome treat next winter. For more freezable tomato and basil recipes, read the original article, Endless Summer: 3 Recipes for Tomatoes and Basil to Freeze for Later.

Creamy Roasted Tomato Soup Recipe

• 1/4 cup Parmesan cheese, coarsely grated
• 4 cups Roasted Tomato Sauce
• 1 quart chicken or vegetable stock
• 1/2 cup fresh basil leaves, cleaned and julienned
• 1 cup half-and-half
• 1 cup Freezer Pesto 

1. Place freezer bag with tomato sauce in a pan of hot water to thaw.

2. When mostly liquid, put it and the stock in a saucepan and heat to boiling.

3. Stir in basil strips (reserving a handful for garnish) and bring soup back to a boil.

4. Add half-and-half and continue heating until soup reaches serving temperature.

5. Ladle soup into bowls and mound 2 tablespoons of pesto in the center. Sprinkle with freshly grated Parmesan and julienned basil. Serves 4.








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