Late Summer Roasted Tomato Soup with Arugula Almond Pesto and Rosemary Sea Salt Focaccia (includes complimentary surprise dessert)

This week’s Tuesday meal celebrates the peak of tomato season, when ripe, sun-warmed tomatoes carry the brightness and sweetness of summer’s harvest. Focused on simple, seasonal ingredients, it is a comforting and nourishing vegetarian experience.

At the heart of the table is Roasted Tomato Soup — made from ripe, freshly roasted tomatoes blended with garlic and olive oil into a smooth, flavorful broth. Each bowl is finished with a swirl of Arugula Almond Pesto, which adds vibrant color, a peppery freshness, and the nutty depth of toasted almonds. The pesto not only elevates the flavor but also brings vitamin K and folate from arugula, and vitamin E and heart-healthy fats from almonds, making each spoonful both bright and nourishing.

Accompanying the soup is Rosemary Sea Salt Focaccia, golden and tender, with crisp edges and the fragrant aroma of fresh rosemary. The bread provides a rustic, satisfying texture, perfect for dipping into the warm soup and catching the herby notes of the pesto.

Together, these dishes form a harmonious vegetarian meal that highlights the simplicity and abundance of the season. The soup’s bright, natural tomato flavor, the fresh, green lift of arugula pesto, and the fragrant, chewy focaccia combine into a meal that is light yet deeply satisfying — a celebration of summer’s harvest and the joy of seasonal ingredients.