I know soup weather is quickly fleeting, so hurry and make this one on your next blustery day. I am telling you this soup turned out AMAZING!! I loved it the day I made it and it reheated beautifully providing a wonderful lunch a couple of days later. Mmm--I hope you enjoy it as much as my family did!
Creamy Tomato Soup with Pesto
submitted by Melanie
Printable recipe here
Ingredients
1 onion-diced
2 gloves garlic-minced
1 1/2 Tb extra virgin olive oil
1 (32 fluid ounce) container chicken broth
2 (14.5 ounce) can diced tomatoes with juice
1 cup half-and-half cream or evaporated milk
salt and pepper to taste
2 tablespoons basil pesto
Directions
Saute onion and garlic in the olive oil in a dutch oven or heavy soup pot, over medium to medium high for about 10 minutes. Stirring often until onion is tender.
Pour chicken broth and both cans of tomatoes into a large saucepan, and bring to a boil. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.
submitted by Melanie
Printable recipe here
Ingredients
1 onion-diced
2 gloves garlic-minced
1 1/2 Tb extra virgin olive oil
1 (32 fluid ounce) container chicken broth
2 (14.5 ounce) can diced tomatoes with juice
1 cup half-and-half cream or evaporated milk
salt and pepper to taste
2 tablespoons basil pesto
Directions
Saute onion and garlic in the olive oil in a dutch oven or heavy soup pot, over medium to medium high for about 10 minutes. Stirring often until onion is tender.
Pour chicken broth and both cans of tomatoes into a large saucepan, and bring to a boil. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.
I think tomato soup is hard to make super flavorful. That's why I'm all over this recipe with pesto! The basil and cheese must really enhance the tomato flavor.
ReplyDeleteEasy and tasty - perfect Spring soup. I bet the pesto works really well
ReplyDeletethat looks wonderful! with all the gray days here in Seattle, soup often sounds perfect!
ReplyDeleteI can not wait to try this! I love homemade tomato soup!
ReplyDeletei love soup YEAR ROUND!!! yum
ReplyDeleteI think it's supposed to snow here later this week so I will definitely be giving this a try!
ReplyDeleteLove the pesto idea! Will def. be trying this! THanks!
ReplyDeleteMmm... I have only a little pesto left! I was thinking of making some fondue with it while you were here... and maybe this soup now, too! :) Looks so good!
ReplyDeleteAs soon as I saw this recipe yesterday I knew that it would be what I made for dinner. My 20 month old ate it up and asked for more. I added about 1T of sundried tomato paste that's been in my fridge FOREVER to give some extra flavor and a little extra half and half just because I wanted to use what was left in the container. I loved how stirring in the pesto changed everything and really elevated the flavor. Thank you for sharing!
ReplyDelete