Vegan roasted tomato and garlic soup with pesto toastie

Jansen Andre’s roasted tomato and garlic soup with pesto toastie recipe is winter comfort food goals.

Recipe developer, untra-runner and motivational speaker Jansen Andre knows a thing or two about creating mouthwatering meals.

And he’s got it covered with this blushing beauty.

His vegan roasted tomato soup is the comfort food that makes winter worth it and, served with a pesto toastie on the side, it’s a healthy and hearty dish the whole family will love.

Jansen Andre’s vegan roasted tomato soup with pesto toastie


  • 350g tomato
  • 40g onion
  • 5ml olive oil
  • 25g basil pesto (dairy free)
  • 15g tomato paste
  • 50ml vegan cream
  • 2 slices sourdough bread
  • 20g shredded vegan cheese


Step 1.

Preheat oven to 180C fan-forced and line baking sheet with paper.

Dice tomatoes and onions. Drizzle with olive oil and seasoning, mix well.

Transfer to parking sheet and roast for 40 minutes or until vegetables are soft and golden.

Step 2.

In a blender, add the cooked vegetables, pesto sauce (20g), tomato paste and cream. Blend until smooth. Pour soup into a bowl.

Step 3.

Get two pieces of bread and spread over leftover pesto sauce (5g). Add shredded cheese and close sandwich.

Step 4.

Place into a sandwich press or cook over stove top on nonstick pan until bread is brown and crispy and cheese is melted.

Add salt and pepper to taste.

Step 5.

Cut the sandwich into triangles and serve alongside warm soup.

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