Tomato Soup with Basil Pesto (Print Version)

Velvety tomato soup finished with a fresh basil pesto swirl. Creamy, flavorful, and ready in under an hour.

# What You'll 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 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:

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 smooth. Season with salt.
06 - Once cooked, blend soup 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 but do not boil.
08 - Ladle soup into bowls. Drizzle each serving with a swirl of basil pesto. Serve immediately.

# Expert Tips:

01 -
  • The pesto adds a fresh, herby contrast that transforms ordinary tomato soup into something special.
  • It comes together in under an hour, making it perfect for a weeknight dinner that feels like a treat.
  • You can adjust the richness with cream or leave it lighter, depending on your mood.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
02 -
  • Don't skip the sugar, even if it seems odd, because it balances the acidity and makes the tomatoes taste more like themselves.
  • If you're blending hot soup in a countertop blender, remove the center cap and cover with a towel to let steam escape, or the pressure can blow the lid off.
  • Make the pesto just before serving so it stays bright green and doesn't oxidize into a dull brown.
  • Taste the soup after blending and before adding cream, that's when you have the most control over the seasoning.
03 -
  • Always add the cream off the heat or on very low heat, because boiling it can cause the soup to separate and lose its silky texture.
  • If your tomatoes are very acidic, taste before adding the sugar, some batches need more, some need less.
  • Make a double batch of pesto and freeze half in an ice cube tray, then you'll have it ready to swirl into soups, pastas, or scrambled eggs anytime.
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