Winter is usually the time we enjoy tomato soup but this roasted tomato soup is perfect on a cold, wet spring day. Roasting tomatoes in your slow cooker intensifies their flavor. This roasted tomato soup is flavored with herbs and garlic and simmered with chicken broth, ricotta and Parmigianino cheese. Top the soup with a dollop of spinach pesto and you are in for a real treat. The soup needs to cook for six hours. The spinach pesto can be made ahead and stored in the refrigerator for up to one week or in the freezer for up to 6 weeks.roasted tomato soup


Roasted Tomato Soup




Two 28oz can peeled whole tomatoes, drained

½ cup extra virgin olive oil

2 tsp. dried basil

1 tsp. dried marjoram

½ cup chopped red onion

6 cloves garlic, chopped

1 ½ tsp. red pepper flakes

½ cup vegetable or chicken broth

1 cup whole milk ricotta cheese

1 ½ cups heavy cream

½ cup Parmigianino cheese, freshly grated

Spinach Pesto




Combine the tomatoes, olive oil, basil, marjoram, onion, garlic, salt, pepper flakes and broth in the insert of a 5-7 quart slow cooker. Cover the slow cooker and cook on low for 6 hours, until the tomatoes and onion are softened. Using an immersion blender, puree the soup. Whisk in the ricotta, cream and Parmigianino cheese. Cover the cooker and turn it to warm. Allow the soup to come to serving temperature. Serve the soup with spinach pesto.roasted tomato soup


Spinach Pesto




Two 10oz packages of frozen baby spinach

½ cup pine nuts

2 cloves garlic, peeled

Grated zest of 1 lemon

½ cup packed fresh basil leaves

½ cup Parmesan Cheese, freshly grated

2/3 cup olive oil

Salt and pepper




Put the spinach, pine nuts, garlic, lemon zest, basil and Parmesan cheese in a food processor. Pulse on and off until the mixture is chunky. With the machine running slowly pour in the oil and process until the mixture comes together. Season with salt and pepper. Store the pesto, covered, in the refrigerator for up to 1 week or in the freezer for up to 6 weeks.roasted tomato soup


Plan ahead for this delicious roasted tomato soup. You can make the pesto ahead of time and make the soup the day before you plan to serve it. Add a grilled cheese sandwich and you’ve got a delicious lunch!

7 comments on “Roasted Tomato Soup with Spinach Pesto

Lisa Lynn on May 4, 2018 2:50 pm

That looks yummy!

Helen at the Lazy Gastronome on May 6, 2018 10:02 pm

This sounds so good! Thanks for sharing at the What’s for Dinner party!

Ali B on May 10, 2018 2:12 pm

This looks great! I have never made homemade tomato soup, but this recipe tempts me to try!

Nancy Wolff on May 10, 2018 2:13 pm

This is a real easy recipe and so good!

Miz Helen on May 10, 2018 2:54 pm

I can’t wait to taste your delicious Roasted Tomato Soup and the Spinach Pesto will be perfect for this soup. So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen

Nancy DeAeth on May 15, 2018 10:17 pm

This soup tastes amazing!!

Nancy Wolff on May 15, 2018 10:28 pm

I agree! It is like the top of the line tomato soup! 🙂

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