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Lunch / Dinner

Roasted Tomato Soup with Pecan Cream

Tomato soup has never tasted so delicious. The combination of roasted tomatoes and homemade toasted pecan cream makes for one rich, full-flavored bowl of soup — perfect for an easy vegetarian dinner.

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Test Kitchen Tip

For the most flavorful pecan cream, deeply toast the nuts. And for the smoothest texture, purée the cream until it’s completely smooth.


Preheat oven to 425°. Cover a baking sheet with foil.

For the pecan cream, soak pecans in 2 cups boiling water, 10 minutes. Drain pecans and transfer to a food processor; add remaining 1 cup water, then purée.

For the soup, toss tomatoes, onions, jalapeños, and garlic with oil, then season with salt and pepper; transfer to prepared baking sheet. Roast vegetables until onions are tender and tomatoes begin to break down, 20–25 minutes; transfer to a blender, add basil, then purée.

Transfer soup to a pot over medium-high to heat through. Stir in pecan cream and lemon juice; season soup with salt and pepper.

Top servings with basil and pecans.


When puréeing the pecan cream the mixture will look thin at first, but will thicken upon standing.


Quartering jalapeños makes it easy to remove the ribs and seeds. If you like things spicy, leave them intact.

Nutritional Facts

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