Nothing says fall like cozying up with a warm bowl of homemade tomato soup topped with fresh Italian pesto. Because of the high acidity of tomato soup, be sure to pair this comforting dish with a low-tannin red wine.
Welcome in the comforts of fall with this delicious tomato soup recipe!
Ingredients for Homemade Tomato Soup Recipe
- 4 tablespoons extra virgin olive oil
- 10 garlic cloves
- 6 pounds fresh tomatoes
- 2 cups chicken or vegetable stock
- 1 sweet onion, finely chopped
- ¼ teaspoon ground black pepper
- 1-2 teaspoons kosher salt, or to taste
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ¼ cup mascarpone cheese
- Basil pesto
- Basil leaves, heavy cream, and black pepper to taste
Preparation for Homemade Tomato Soup Recipe
The first step is to prepare the tomatoes. Preheat oven to 325℉ and then line a baking sheet with parchment paper and brush with 2 tablespoons of olive oil.
Cut each tomato in half crosswise after removing the stem. Place the tomatoes on the parchment paper with the cut side facing down and top with garlic cloves. Roast the tomatoes and garlic for 60 - 90 minutes. You will know that they are done when the tomato skins become wrinkled and the juices that leak out start to brown. After the tomatoes have fully cooled, remove the skins so that you are left with the juicy meat and pulp.
In a large stockpot, heat 2 tablespoons of olive oil over medium heat and add onion and sauté for approximately 10 minutes. Add tomatoes, garlic, stock, pepper, ginger, and cumin. You can either use a standard blender or an immersion blender to puree ingredients until completely smooth. Stir in salt to taste.
Slowly bring soup to a simmer and whisk in the mascarpone once the soup begins to bubble. Once the mascarpone has been incorporated, remove from heat and serve immediately. Top each bowl of soup with your favorite basil pesto sauce and a swirl of heavy cream. If desired, add more pepper and fresh basil leaves.
Best Wine Pairing: Dogajolo Toscano Bianco IGT
