Tomato Soup with Basil Pesto (Printable)

Silky tomato soup crowned with aromatic basil pesto. A simple 45-minute dish combining fresh tomatoes and herbaceous flavors.

# Ingredient List:

→ 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 - 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

# How to Prepare:

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. 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 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 process 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 Suggestions:

01 -
  • It turns humble pantry staples into something that feels restaurant-worthy without any fuss.
  • The basil pesto adds a fresh, herbaceous punch that wakes up every spoonful.
  • It comes together in under an hour, perfect for weeknights when you need comfort fast.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
02 -
  • Don't skip the sugar, even if it sounds odd, it's the secret to balancing the acidity and making the tomatoes taste more like themselves.
  • Always add the cream after blending and off high heat, or it can curdle and ruin that silky finish you worked for.
  • If your pesto looks too thick, add a splash more olive oil or even a teaspoon of water to loosen it up for easier drizzling.
03 -
  • Toast your pine nuts in a dry skillet for a few minutes before blending, it brings out a nutty depth that makes the pesto unforgettable.
  • If you're short on time, store-bought pesto works in a pinch, but homemade really does make all the difference here.
  • Taste the soup before serving and don't be shy with the salt, tomatoes can handle more seasoning than you think.
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