Tomato Soup with Basil Pesto Swirl (Printable Version)

A comforting velvety tomato soup with a burst of fresh basil pesto. Ready in 45 minutes. Vegetarian and easy to prepare.

# What You Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs ripe tomatoes, chopped or 2 cans (28 oz) 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 - 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 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 3 cups vegetable broth and add 1 teaspoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While the soup simmers, combine 1 cup fresh basil leaves, ¼ cup pine nuts or walnuts, 1 small garlic clove, and ⅓ cup grated Parmesan cheese in a food processor. Pulse until finely chopped. With the motor running, drizzle in ¼ cup extra virgin olive oil until smooth. Season with a pinch of salt.
06 - Once the soup has finished simmering, blend until completely smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in ⅓ cup plus 1 tablespoon 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 and serve immediately.

# Expert Advice:

01 -
  • It transforms basic pantry staples into something that tastes like you spent all afternoon in the kitchen.
  • The pesto swirl turns a simple bowl into something unexpectedly elegant without any fuss.
  • You can make it on a weeknight and still feel like you cooked something worth talking about.
  • Leftovers taste even better the next day when the flavors have had time to settle together.
02 -
  • Don't skip the sugar, even if it sounds odd, it's what keeps the tomatoes from tasting flat or too sharp.
  • Blend the soup in batches if using a countertop blender and never fill it more than halfway, hot liquid expands and can blow the lid off.
  • Add the cream after blending and keep the heat low, boiling it will cause the cream to curdle and ruin the silky texture.
  • Make the pesto fresh right before serving, it loses its vibrant green color and bright flavor if it sits too long.
03 -
  • Roast the tomatoes with garlic and onion in the oven before adding them to the pot, it deepens the flavor and adds a subtle smokiness.
  • If your pesto turns brown quickly, squeeze a few drops of lemon juice into it, the acidity keeps the basil bright green longer.
  • Use an ice cube of leftover pesto in pasta, scrambled eggs, or spread on sandwiches, it freezes perfectly and adds instant flavor to anything.
  • Taste the soup before adding cream, sometimes it needs more salt or a pinch of sugar to balance the acidity first.
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