Chilled Roasted Tomato Soup with Pesto Recipe

Name: Chilled Roasted Tomato Soup with Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 pounds tomatoes; 2 cups canned tomato-vegetable juice (such as V-8); 1 cucumber, peeled, seeded, chopped; 3 green onions, chopped; 1 garlic clove, peeled; 1 cup (packed) fresh basil leaves; 2 tablespoons pine nuts; 1 garlic clove, peeled; 1/3 cup extra-virgin olive oil; 6 purchased breadsticks

Servings: persons

1
Prepare barbecue (medium-high heat).
2
Lightly oil grill rack.
3
Cut 1-inch-wide slice from top and bottom of bell pepper and reserve.
4
Cut pepper open lengthwise and press flat.
5
Cut off ribs and remove seeds; discard.
6
Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool.
7
Peel tomatoes and pepper; coarsely chop pepper.
8
Puree tomatoes, pepper, 1/2 cup tomato-vegetable juice, and next 3 ingredients in processor until almost smooth.
9
Transfer to bowl.
10
Add 1 1/2 cups tomato-vegetable juice; season soup to taste with salt and pepper.
11
Finely chop basil leaves, pine nuts, and garlic in processor.
12
With machine running, add oil and puree until almost smooth.
13
Season pesto to taste with salt and pepper.
14
(Soup and pesto can be made 1 day ahead.
15
Cover separately and refrigerate.)
16
Divide soup among 6 bowls.
17
Top each with 1 spoonful pesto; serve with breadsticks.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large red bell pepper, 2 pounds tomatoes, 2 cups canned tomato-vegetable juice (such as V-8), 1 cucumber, peeled, seeded, chopped, and more.

Yes, Chilled Roasted Tomato Soup with Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Roasted Tomato Soup with Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions