Roasted Vegetable Soup with Pesto

Roasted Vegetable Soup with Pesto

This soup is healthy yet totally satisfying – perfect for a rainy day or cool fall night. I’ve served it two ways: as a meal unto itself or as a side to sandwiches.

Yields: 6 servings


  • 2 tablespoons extra virgin olive oil
  • 2 small yellow onions, sliced
  • 6 Heirloom tomatoes, quartered
  • 2 large carrots, cut into 1/4-inch pieces
  • celery stalks, cut into 1/4-inch pieces
  • 2 tablespoons tomato paste
  • 8 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup rice 
  • 1 small zucchini, cut into 1/4-inch pieces
  • 1 cup frozen peas
  • 1/2 cup homemade or store bought pesto


  1. Heat oven to 400 degrees.
  2. Cover a sheet pan with parchment paper, spread the tomatoes, onions and carrots evenly and drizzle with olive oil, salt and pepper.
  3. Roast for 30 minutes or until brown on the edges.
  4. In a large stock pot add 2 Tbls. of olive oil and add in celery and tomato paste.  Cook for 5 minutes or until fragrant stirring consistently.
  5. Add the chicken stock, salt, pepper.
  6. Add the roasted vegetables to the stock pot, including the juices. Cover and bring to a gentle boil.
  7. Blend with an immersion blender or in batches in a blender (cover with a towel to protect from the hot juices)
  8. Add the rice, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer, cover and cook until the rice is cooked
  9. Add the pesto and stir until well blended.
  10. Ladle the soup into bowls and garnish with grated Parmigiano-Reggiano.