Velvety tomato soup with a vibrant swirl of fresh basil pesto. Creamy, comforting, and ready in under an hour.
# What Goes In:
→ 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 whole peeled tomatoes
05 - 2 tablespoons tomato paste
06 - 3 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/3 cup plus 1 tablespoon heavy cream
→ Basil Pesto
11 - 1 cup fresh basil leaves, lightly packed
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
# How to Make It:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped 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 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 motor running, drizzle in extra virgin olive oil until smooth consistency is achieved. Season with a pinch of salt.
06 - Once soup is cooked, blend until smooth using an immersion blender or transfer in batches to a countertop blender.
07 - Stir in heavy cream and taste to adjust seasoning as needed. Warm through but do not allow to boil.
08 - Ladle soup into individual bowls. Drizzle each serving with a swirl of basil pesto and serve immediately.
