Roasted vegetable soup with sundried tomato pesto is the perfect dish to warm you up on a chilly day. This hearty soup combines the rich flavors of roasted vegetables with the tangy taste of sundried tomato pesto for a delightful culinary experience. In this article, we will guide you through a step-by-step recipe to create this delicious soup. The recipe is easy to follow and will surely impress your friends and family.


For the Roasted Vegetables

  • 2 medium-sized carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 red bell peppers, deseeded and chopped
  • 1 zucchini, chopped
  • 1 small eggplant, chopped
  • 3 cloves of garlic, minced
  • 3 tbsp olive oil
  • Salt and pepper, to taste

For the Sundried Tomato Pesto

  • 1 cup sundried tomatoes, packed in oil
  • 1/2 cup fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves of garlic
  • 1/4 cup olive oil
  • Salt and pepper, to taste

For the Soup

  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • Fresh basil, for garnish
  • Grated Parmesan cheese, for garnish


Roasting the Vegetables

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the chopped carrots, onion, bell peppers, zucchini, eggplant, and minced garlic.
  3. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to ensure even coating.
  4. Spread the vegetables evenly on a baking sheet lined with parchment paper.
  5. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized. Make sure to stir the vegetables halfway through the roasting time.

Preparing the Sundried Tomato Pesto

  1. In a food processor, combine the sundried tomatoes, basil leaves, Parmesan cheese, pine nuts, and garlic.
  2. Pulse the mixture until it reaches a coarse texture.
  3. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  4. Season with salt and pepper to taste.

Assembling the Soup

  1. In a large pot, bring the vegetable broth to a boil.
  2. Add the roasted vegetables to the pot and simmer for 5-7 minutes, allowing the flavors to meld together.
  3. If desired, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches, being cautious of the hot liquid.
  4. Stir in the sundried tomato pesto, making sure it is well incorporated.
  5. If you prefer a creamier soup, stir in the heavy cream.
  6. Taste the soup and adjust the seasoning with salt and pepper as needed.

Serving and Garnishing

  1. Ladle the soup into bowls and garnish with fresh basil and a sprinkle of grated Parmesan cheese.
  2. Serve the soup with crusty bread or a side salad for a complete and satisfying meal.


This roasted vegetable soup with sundried tomato pesto recipe is a delicious and comforting dish that will warm you up on even the coldest days. The combination of the roasted vegetables and the tangy pesto creates a unique flavor that will have your family asking for seconds. Give this easy recipe a try, and enjoy the delightful flavors of this heartwarming soup.

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