Creamy Tomato Soup Basil Pesto (Printable View)

Velvety tomato soup complemented by vibrant basil pesto, ideal for a warm and comforting meal.

# What You’ll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 ounces canned chopped tomatoes or 28 ounces fresh ripe tomatoes, chopped
05 - 1 tablespoon tomato paste
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - ½ cup heavy cream

→ Basil Pesto

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

# Cooking Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
02 - Incorporate the minced garlic into the pan and cook for 1 minute until fragrant.
03 - Stir in chopped tomatoes, tomato paste, vegetable broth, sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
04 - Cover the pan and cook for 20 minutes, stirring occasionally to blend flavors.
05 - Use an immersion blender or transfer carefully to a blender and puree the soup until smooth.
06 - Return the pureed soup to low heat, stir in the heavy cream, and warm gently for 3 to 4 minutes. Adjust seasoning if necessary.
07 - Place basil leaves, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
08 - While processing, gradually drizzle in olive oil until the pesto achieves a smooth consistency. Season with a pinch of salt.
09 - Ladle the warm soup into bowls and swirl a spoonful of basil pesto into each serving immediately before serving.

# Expert Tips:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • The pesto is freshly made and ridiculously better than anything bottled.
  • It's naturally vegetarian and impresses people at dinner without fuss.
02 -
  • Don't add the cream while the soup is boiling or it might break; gentle heat is essential for that silky texture.
  • Make the pesto fresh and close to serving time, because basil darkens once it's processed, and the flavor fades quickly.
03 -
  • Toast your pine nuts lightly in a dry pan before using them; it unlocks a deeper, nuttier flavor that elevates the whole pesto.
  • If your soup tastes too acidic, a pinch more sugar and a splash of cream will round it out without making it taste sweet.

Go Back