Soul Warming Tomato Pesto Soup Recipes
PESTO TOMATO SOUP
Tomato and basil is a classic flavor combination. This recipe will yield a delicious, creamy tomato soup, with a fresh swirl of pesto for a bright and colorful basil-y finish.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a pot, melt the butter over medium-high heat, then cook the shallots with some fresh thyme. Add the crushed tomatoes, 1 1/2 cups water and the heavy cream; simmer 20 minutes. Puree, then stir in the pesto. Season with salt.
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- In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
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- In a soup pot or large saucepan, add olive oil and heat over MED/MED-HIGH heat. Add diced onion and cook 4 minutes, until softened and slightly browned. Add garlic and cook about a minute.
- Add cans of tomatoes, broth, salt and pepper and stir to combine. Bring to a boil, then turn off heat to low and stir in chopped basil and vinegar.
- Use an immersion blender to blend until smooth (or until your desired consistency). Alternatively, add soup to blender (removing the center piece to allow steam to escape, and covering the opening with a kitchen towel), and blend until smooth. Transfer soup from blender back to the soup pot.
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- In a large pan add olive oil. Cook the onions, garlic with a pinch the spices, over medium heat, for about 5 minutes.
- Reduce heat. Add the tomatoes and simmer for about 10 minutes. Off heat and let it cook a little until easy to handle.
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