Tomato Soup with Basil Pesto (Print)

Velvety tomato soup finished with a fresh basil pesto swirl for bright, herbaceous flavor in just 45 minutes.

# 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

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and cook until softened 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 incorporate flavors.
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 soup simmers, combine basil leaves, pine nuts, garlic clove, and Parmesan cheese in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until achieving a smooth consistency. Season with a pinch of salt.
06 - Once soup has finished simmering, blend until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream and taste for seasoning adjustments. Warm through over low heat but do not bring to a boil.
08 - Ladle soup into serving bowls and drizzle each portion with a decorative swirl of basil pesto. Serve immediately while hot.

# Chef Secrets:

01 -
  • It tastes like summer in a bowl even when it's cold and gray outside.
  • The pesto swirl makes every spoonful feel a little fancy without any extra effort.
  • You can make it with pantry staples and it still feels like you really cooked.
  • It's the kind of soup that makes people ask for seconds before they finish the first bowl.
02 -
  • Don't skip the sugar, it balances the acidity and makes the tomatoes taste sweeter and more rounded.
  • Blend the soup while it's still hot, it's easier and you get a smoother texture without having to strain it.
  • Add the cream off the heat or on very low, boiling it can make the soup grainy instead of silky.
  • Make the pesto fresh if you can, store-bought just doesn't have that bright, grassy flavor.
03 -
  • Roast the tomatoes with a drizzle of olive oil before adding them to the pot for a deeper, slightly smoky flavor.
  • Toast the pine nuts in a dry pan until golden before blending, it makes the pesto taste richer and more complex.
  • If your tomatoes are too acidic, add an extra pinch of sugar or a small grated carrot while the soup simmers.
  • Drizzle the pesto in a spiral from the center out, then drag a toothpick through it for a pretty pattern that takes two seconds.
Back