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If you’ve ever thought tomato soup was boring, this Charred Tomato and Walnut Pesto Soup is here to change your mind. Roasting the tomatoes gives them an incredible depth. Then they’re blended with the creamy white beans and fresh oregano for a soup that’s smoky, spicy, herby, and rich, without using any cream. And just when you think it can’t get any better, it gets topped with a bright, nutty walnut pesto that takes every spoonful over the top.
❤️ Why You’ll Love My Charred Tomato and Walnut Pesto Soup
My Charred Tomato and Walnut Pesto Soup is creamy, cozy, and bursting with smoky, herby flavor. The secret is in the char. Searing the tomatoes brings out their natural sweetness and adds a subtle smokiness that makes this soup taste like it simmered all day. The cannellini beans blend in to create that velvety texture while adding a sneaky boost of protein and fiber. And the walnut pesto on top? It’s nutty, garlicky, and bright; the perfect contrast to the rich, silky tomatoes.
🍲 Ingredients
This Charred Tomato & Walnut Pesto Soup proves that humble pantry staples can become something so delicious. Every ingredient brings something to the table.
🫒 Olive oil is where it all begins. It helps the tomatoes char and gives the onions that soft, golden sweetness. Choose a good one!
🧅 Onion brings gentle sweetness and depth. Roughly chopped, it balances the acidity of the tomatoes.
🍅 Plum tomatoes are the star here. Charring them adds a smoky, caramelized flavor that makes this soup taste slow-roasted even though it comes together in no time.
🌶 Paprika adds warmth and a subtle smokiness that complements the charred tomatoes perfectly.
🧂 Kosher salt might seem simple, but it’s what brings all those rich, layered flavors to life. A good pinch at every stage makes all the difference.
🔥 Calabrian chili adds a bold, tangy heat.
🫘 Cannellini beans make the soup creamy without any cream. Once blended, they give the texture of a bisque while adding plant-based protein and subtle nuttiness.
🌿 Fresh oregano sprigs infuse the broth with a clean, herbal note that balances the smokiness and spice.
🥣 Broth (veggie or chicken) brings it all together.
For the walnut pesto:
🌿 Fresh basil is what gives the pesto that vibrant green color and unmistakable flair.
🌰 Walnuts are the twist. Earthy and buttery, they add richness without overpowering the basil.
🧄 Garlic cloves bring that punchy, aromatic depth.
🧀 Grated Parmigiano adds saltiness and umami. It’s the cheese that ties everything together and gives the pesto that signature savory bite.
🧂 Kosher salt balances the richness and brings out all the flavors.
🍋 Lemon juice adds just the right zing.
🫒 Extra-virgin olive oil finishes it all off.
👩🍳 How to Make My Charred Tomato and Walnut Pesto Soup
To make this Charred Tomato and Walnut Pesto Soup, start by charring your tomatoes. Heat a tablespoon of olive oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the whole plum tomatoes and let them sear until blistered and blackened on all sides. Then remove and set aside.
Now lower it to medium and remove your pot to let it cool slightly before moving on. Add more olive oil to the pot along with the chopped onion, paprika, and salt. Let the onions cook until soft and translucent.
Once your onions are tender, bring back the tomatoes and toss them into the pot. Then add the Calabrian chili pepper, cannellini beans, oregano sprigs, and broth. Stir well to combine everything and bring the pot to a boil. Let it simmer for 15 minutes.
When it’s done simmering, carefully transfer the soup to a high-speed blender. Blend until completely smooth.
To make the pesto, add the basil, walnuts, garlic, Parmigiano, salt, and lemon juice to a food processor. Begin blending, then slowly stream in the olive oil while it runs. Keep blending until the texture is smooth.
Drizzle a big spoonful over your bowl of soup, and serve warm.
🪄 Tips and Tricks
- Char those tomatoes like you mean it — the darker the edges, the deeper the flavor.
- Don’t skip the chili paste. It adds heat and brightness.
- Blend it hot, but safely. Work in batches if needed.
🗒 Variations
- Want to keep it fully plant-based? Just use veggie broth and skip the Parmigiano in the pesto or swap it for a vegan parmesan.
- If you’re in the mood for something heartier, stir in some cooked pasta or rice.
🗒 Substitutions
- No fresh oregano? Dried works too, just use about a teaspoon instead of full sprigs.
- Out of Calabrian chili paste? A pinch of red pepper flakes will still bring the heat.
- No walnuts on hand? Cashews or pine nuts make great pesto alternatives.
- Skipping dairy? Use vegan Parmesan or nutritional yeast in the pesto for that same salty, umami kick.
- Only have canned tomatoes? Fire-roasted ones are a great shortcut, just skip the charring step.
You May Also Like
- Hot Honey Butternut Squash Soup
- Vegan Cream of Mushroom Soup
- Easy Italian Lentil Soup
- The Best Stuffed Pepper Soup
👝 How to Store Leftovers
Charred Tomato and Walnut Pesto Soup leftovers can be stored in an airtight container in the fridge for up to 4 days. The soup will thicken slightly as it sits (thank you, cannellini beans!), so just add a splash of broth or water when reheating to bring it back to that same consistency.
🤔 Common Questions
Can I use canned tomatoes instead of fresh?
You can! Fire-roasted canned tomatoes are a great shortcut. Just skip the charring step and go straight to the simmer. You’ll lose a little smokiness, but it’ll still be delicious.
Is the Charred Tomato and Walnut Pesto Soup spicy?
It has a gentle kick from the Calabrian chili, but nothing overwhelming. If you’re heat-sensitive, start with less and adjust to taste.
Do I need a high-speed blender?
It helps with that ultra-smooth texture, but a standard blender or immersion blender will work too, just blend a little longer and in smaller batches.
Is the pesto necessary?
Technically no, but also yes. It adds richness and brightness that makes the whole bowl feel complete.
Charred Tomato and Walnut Pesto Soup
Ingredients
- ¼ cup olive oil
- 1 large onion, roughly chopped into 6 pieces
- 10 plum tomatoes
- ½ tsp paprika
- 1 ½ tsp kosher salt
- 1 tbsp jarred Calabrian chili , or 2 tsp of crushed pepper
- 2 cans cannellini beans, drained
- 3 sprigs fresh oregano
- 1 cup chicken or veggie broth
For the Walnut Pesto
- 2 cups basil, packed
- ⅓ cup walnuts
- 2 cloves garlic
- ½ cup Parmigiano, grated
- ½ tsp salt
- ½ lemon, juice from
- ⅔ cup extra-virgin olive oil
Instructions
- Start by charring your tomatoes. Heat a tablespoon of olive oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the whole plum tomatoes and let them sear until blistered and blackened on all sides. Then remove and set aside.
- Now lower it to medium and remove your pot to let it cool slightly before moving on. Add more olive oil to the pot along with the chopped onion, paprika, and salt. Let the onions cook until soft and translucent.
- Once your onions are tender, bring back the tomatoes and toss them into the pot. Then add the Calabrian chili pepper, cannellini beans, oregano sprigs, and broth. Stir well to combine everything and bring the pot to a boil. Let it simmer for 15 minutes.
- When it’s done simmering, carefully transfer the soup to a high-speed blender. Blend until completely smooth.
- To make the pesto, add the basil, walnuts, garlic, Parmigiano, salt, and lemon juice to a food processor. Begin blending, then slowly stream in the olive oil while it runs. Keep blending until the texture is smooth.
- Drizzle a big spoonful over your bowl of soup, and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
