Tomato Soup with Basil Pesto (Print Version)

Silky tomato soup elevated with a fragrant basil pesto swirl. A simple yet sophisticated dish ready in under an hour.

# Components:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds ripe tomatoes, chopped or 2 cans (28 ounces) whole peeled tomatoes
05 - 2 tablespoons tomato paste
06 - 3 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ¼ teaspoon black pepper
10 - ⅓ cup plus 1 tablespoon heavy cream

→ Basil Pesto

11 - 1 cup fresh basil leaves, lightly packed
12 - ¼ cup pine nuts or walnuts
13 - 1 small garlic clove
14 - ⅓ cup grated Parmesan cheese
15 - ¼ cup extra virgin olive oil
16 - Pinch of salt

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes and tomato paste to the pot. Cook for 5 minutes, stirring occasionally to combine.
04 - Pour in vegetable broth and add sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While the soup simmers, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped. With the motor running, drizzle in olive oil until the mixture reaches a smooth consistency. Season with salt to taste.
06 - Once the soup has cooked, blend until completely smooth using an immersion blender or transfer in batches to a countertop blender.
07 - Stir in heavy cream and taste for seasoning adjustments. Warm through gently but do not allow to boil.
08 - Ladle soup into bowls and drizzle each serving with a swirl of basil pesto. Serve immediately.

# Expert Advice:

01 -
  • It turns a handful of simple ingredients into something that tastes like you spent hours in the kitchen.
  • The pesto swirl adds a fresh, herby contrast that makes every spoonful feel brighter.
  • It freezes beautifully, so you can stash away bowls of comfort for busy nights.
02 -
  • Always blend hot soup carefully, steam can cause the lid to pop off if you fill the blender too full.
  • Do not add the cream until after blending, or it might curdle from the heat and motion.
  • If your tomatoes are very acidic, taste and add a little more sugar, it makes all the difference.
03 -
  • If your soup tastes flat, add a squeeze of lemon juice or a splash of balsamic vinegar to brighten it up.
  • For an even silkier texture, strain the blended soup through a fine mesh sieve to remove any remaining bits of skin or seeds.
  • Make the pesto in a mortar and pestle if you have the time, the texture is rougher and more rustic, which I love.
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