Tomato Soup with Basil Pesto (Printable)

Silky tomato soup with a vibrant swirl of fresh basil pesto. Comfort in a bowl, ready in under an hour.

# What You Need:

→ 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 - 1/4 teaspoon black pepper
10 - 1/3 cup plus 1 tablespoon heavy cream

→ Basil Pesto

11 - 1 cup lightly packed fresh basil leaves
12 - 1/4 cup pine nuts or walnuts
13 - 1 small garlic clove
14 - 1/3 cup grated Parmesan cheese
15 - 1/4 cup extra virgin olive oil
16 - Pinch of salt

# Directions:

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.
04 - Pour in vegetable broth and add sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While soup simmers, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil until achieving smooth consistency. Season with salt to taste.
06 - Once soup has cooked, blend until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream. Taste and adjust seasoning as needed. Warm through without boiling.
08 - Ladle soup into bowls and drizzle each serving with a swirl of basil pesto. Serve immediately.

# Expert Suggestions:

01 -
  • The pesto adds a fresh, herby brightness that makes even canned tomatoes taste like summer.
  • Its comforting enough for a quiet night in but impressive enough to serve guests without stress.
  • You can make both components ahead and reheat them separately when hunger strikes.
  • The creamy texture feels indulgent but the ingredient list stays simple and honest.
02 -
  • Blend the soup in small batches if using a countertop blender, hot liquid expands and can blow the lid off if you fill it too full.
  • Add the cream after blending, not before, or it can curdle when exposed to high heat during the simmer.
  • If your pesto looks too thick, thin it with a teaspoon of warm water or extra olive oil until it drizzles easily.
  • Taste the soup before adding cream, sometimes it needs more salt or a pinch of sugar to balance the acidity first.
03 -
  • Roast the tomatoes with the onion and garlic before adding broth for a deeper, slightly smoky flavor that feels more complex.
  • Use a mix of fresh basil and parsley in the pesto if basil alone tastes too strong, it softens the punch while keeping it green and fresh.
  • If you dont have a food processor, a mortar and pestle makes incredible pesto with a rougher, more rustic texture that clings to the soup differently.
  • Freeze the soup without cream, then add it fresh when reheating so the texture stays silky and smooth instead of grainy.
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