Creamy Tomato Basil Pesto (Print version)

A smooth tomato blend enriched with fresh basil pesto for a flavorful, comforting dish.

# What you'll need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 (14 oz) cans chopped tomatoes, or 28 oz fresh ripe tomatoes, chopped
05 - 1 tablespoon tomato paste
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - ½ cup heavy cream

→ Basil Pesto

11 - 1 cup fresh basil leaves, packed
12 - ¼ cup grated Parmesan cheese
13 - ¼ cup pine nuts
14 - 1 garlic clove
15 - ¼ cup extra-virgin olive oil
16 - Pinch of salt

# How to make it:

01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Incorporate chopped tomatoes, tomato paste, vegetable broth, sugar, salt, and black pepper. Bring mixture to a simmer.
04 - Cover and simmer the mixture for 20 minutes, stirring occasionally to meld flavors.
05 - Using an immersion blender or countertop blender, carefully puree the soup until fully smooth.
06 - Return the pureed soup to low heat. Stir in heavy cream and warm gently for 3 to 4 minutes. Adjust seasoning as needed.
07 - In a food processor, combine basil leaves, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
08 - With the processor running, slowly drizzle in olive oil until pesto attains a smooth consistency. Season with a pinch of salt.
09 - Ladle the soup into bowls and finish each with a swirl of basil pesto before serving.

# Expert suggestions:

01 -
  • It tastes like you spent hours on it, but you actually didn't, which feels like a small kitchen victory.
  • The basil pesto transforms a simple soup into something that feels restaurant-worthy and impressed guests of mine instantly.
  • Heavy cream swirled through hot tomatoes creates this cloud-like texture that's pure comfort.
02 -
  • Don't let the cream boil or it can separate and look curdled—gentle warmth is all it needs to become part of the soup.
  • Make the pesto just before serving or it loses its bright green color and fresh basil taste as the hours pass.
  • If your soup tastes sharp or acidic, a pinch more sugar often fixes it better than anything else.
03 -
  • Toast your pine nuts in a dry pan for 2 minutes before using them in the pesto so they taste deeper and more interesting.
  • The secret to bright, vivid pesto is adding the basil at the very last moment, pulsing it gently so it doesn't bruise and turn dark.

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