Pin My neighbor knocked on the door one rainy Thursday holding a bag of tomatoes from her garden, far too many for her to use before they went soft. I stood there in my pajamas, coffee in hand, and promised I'd make something worth the gift. That afternoon, the kitchen filled with the smell of simmering tomatoes and garlic, and I remembered why soup is never just soup when it's made with something given freely. The pesto was an afterthought, a jar of basil wilting on the counter, but it turned the whole bowl into something I'd never forget.
I made this for my sister the week she moved into her first apartment, bringing it over in a big thermos with a loaf of bread tucked under my arm. She didn't have much yet, just a card table and two mismatched chairs, but we sat there dipping bread into the soup and talking until it got dark. She told me later it was the first meal that made the place feel like home. I've made it a dozen times since, but I always think of that empty kitchen and how food can fill more than your stomach.
Ingredients
- Olive oil: This is your flavor base, so use something you'd actually want to taste, not the dusty bottle in the back of the cupboard.
- Onion: Chop it fine so it melts into the soup and becomes sweet instead of sharp.
- Garlic cloves: Fresh is best here, the jarred stuff just doesn't have that punch you need when the soup is this simple.
- Ripe tomatoes: If yours are pale and hard, reach for the canned ones instead, no shame in that.
- Tomato paste: A small squeeze deepens the color and adds a richness you can't get from tomatoes alone.
- Vegetable broth: Homemade is lovely, but a good box from the store works just as well if you're short on time.
- Sugar: Just a teaspoon cuts the acidity and makes the tomatoes taste more like themselves.
- Salt and black pepper: Season as you go, tasting along the way so you don't end up with a bland pot at the end.
- Heavy cream: This is what makes the soup velvety and turns it from sharp to smooth.
- Fresh basil leaves: The star of the pesto, use the brightest green leaves you can find.
- Pine nuts: They add a buttery richness, but walnuts work in a pinch and cost a lot less.
- Parmesan cheese: Grate it fresh if you can, the pre-grated stuff doesn't blend as smoothly.
- Extra virgin olive oil: For the pesto, this is where you use the good stuff, it really shows through.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat until it shimmers, then add the onion and let it cook until it's soft and translucent, about five minutes. You'll know it's ready when the kitchen smells sweet and the onion has lost its bite.
- Wake up the garlic:
- Stir in the minced garlic and cook for just one minute, stirring constantly so it doesn't burn. It should smell fragrant and toasty, not bitter.
- Build the tomato base:
- Add the chopped tomatoes and tomato paste, stirring everything together. Let it cook for five minutes, stirring now and then, until the tomatoes start to break down and the paste darkens a bit.
- Simmer the soup:
- Pour in the vegetable broth, then add the sugar, salt, and pepper. Bring it all to a boil, then turn the heat down and let it simmer uncovered for twenty minutes, stirring occasionally so nothing sticks to the bottom.
- Make the pesto:
- While the soup bubbles away, throw the basil, pine nuts, garlic, and Parmesan into a food processor and pulse until everything is finely chopped. Drizzle in the olive oil with the motor running until the pesto is smooth and bright green, then season with a pinch of salt.
- Blend until smooth:
- Once the soup has simmered, use an immersion blender to puree it right in the pot until it's completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Finish with cream:
- Stir in the heavy cream and taste the soup, adjusting the salt if needed. Warm it through gently but don't let it boil or the cream might split.
- Serve with a swirl:
- Ladle the soup into bowls and drizzle a generous swirl of pesto on top of each one. Serve it right away while it's still steaming.
Pin One winter evening, I made this soup for a friend who'd had a terrible day, the kind where nothing goes right and you just need someone to feed you. She sat at my kitchen table wrapped in a blanket, and I set the bowl in front of her without saying much. She took one spoonful, then another, and by the time the bowl was empty she was smiling again. That's when I realized this soup wasn't just food, it was a way to say I care without having to find the words.
How to Make It Vegan
Swap the heavy cream for coconut cream or a good cashew cream, and leave the Parmesan out of the pesto or use a vegan version instead. The soup will still be rich and creamy, and the pesto will have plenty of flavor from the basil and nuts. I've made it this way for friends who don't eat dairy and they never feel like they're missing out.
What to Serve Alongside
This soup begs for something crusty to dip, a warm baguette or a thick slice of sourdough. I love pairing it with a grilled cheese sandwich, the kind with butter-crisped bread and melted cheese that stretches when you pull it apart. If you want to keep it light, a simple green salad with lemon vinaigrette is perfect. On cold nights, I'll add a glass of red wine and call it dinner.
Storing and Reheating
The soup keeps in the fridge for up to four days in an airtight container, and it actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove, adding a splash of broth if it's thickened up too much. The pesto is best made fresh, but you can store it separately in the fridge with a thin layer of olive oil on top to keep it bright green.
- Freeze the soup without the cream, then stir it in after reheating.
- Make a double batch of pesto and freeze it in ice cube trays for easy portioning.
- If the soup separates after reheating, just give it a quick blend to bring it back together.
Pin This soup has become my answer to gray days, unexpected guests, and moments when I just need something warm and reliable. I hope it finds a place in your kitchen the way it has in mine.
Recipe Q&A
- → Can I use fresh or canned tomatoes?
Both work beautifully. Fresh, ripe tomatoes provide a brighter flavor, while canned whole peeled tomatoes offer convenience and consistency year-round. Use about 800g canned if fresh aren't available.
- → How do I achieve a smooth soup texture?
An immersion blender is most convenient for blending directly in the pot. Alternatively, carefully transfer the soup in batches to a countertop blender. Blend until completely smooth, about 1-2 minutes per batch.
- → What's the best substitute for pine nuts?
Walnuts, cashews, or almonds work equally well in the pesto. Use the same weight and adjust salt to taste. Each nut brings its own subtle flavor profile to the pesto.
- → Can I make this ahead of time?
Yes, prepare the soup up to 2 days ahead and refrigerate. Make the pesto fresh just before serving to preserve its vibrant color and fresh basil flavor. Reheat gently without boiling.
- → Is this suitable for vegans?
Absolutely. Replace heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast in the pesto. The soup remains rich and flavorful with these simple substitutions.
- → What pairs well with this soup?
Serve with crusty bread, garlic bread, or grilled cheese sandwiches for a complete meal. A fresh green salad or caprese salad complements the Italian flavors beautifully.