Tomato and Basil Soup


  • 1 lb. cherry tomatoes
  • 2 lbs. Roma tomatoes

  • 1 medium onion

  • 7 garlic cloves

  • 3 large carrots
  • ⅓ cup olive oil
  • salt and pepper
  • 4 cups vegetables broth (or chicken broth)
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon red pepper flakes
  • 2-3 tablespoons basil pesto
  • 1 ball of fresh mozzarella cheese





Preheat your oven to 375. Chop Roma tomatoes in half, onion into chunks, crush garlic cloves, peel and chop your three carrots in half. Take all of these and your cherry tomatoes and place on a baking sheet, drizzle with olive oil. Bake in the oven for about an hour. Toss the veggies half way through. 

Remove from the oven and puree in your blender. 

Then place in the dutch oven over medium heat and add the broth, red pepper flakes, balsamic, and the basil pesto, stirring. Garnish with a few pieces of fresh mozz and a sprig of basil. 

Goes great with a baguette!