Tomato Pesto Soup (GF) (V)
Cozy Up with Creamy Tomato Pesto Soup: A Flavorful Delight!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Tomato Pesto Soup is a vibrant and flavorful twist on a classic, combining the sweetness of tomatoes with the herbaceous punch of pesto. It’s surprisingly easy to make and perfect for a weeknight dinner or a sophisticated appetizer. We’ve taken the familiar comfort of tomato soup and elevated it with a touch of Italian flair.
This recipe strikes a beautiful balance – it’s rich and creamy without being overly heavy. The pesto not only adds incredible flavor but also lends a beautiful color to the soup. And the best part? It comes together in under 40 minutes!
What makes this Tomato Pesto Soup special?
- Flavor Explosion: The combination of sweet tomatoes, fragrant pesto, and a hint of red chili flakes creates a truly unforgettable taste.
- Quick & Easy: Minimal prep time and a straightforward cooking process make this soup perfect for busy schedules.
- Versatile: Enjoy it as a light lunch, a hearty appetizer, or a comforting dinner.
- Customizable: Adjust the amount of red chili flakes to control the spice level, or use different types of pesto to experiment with flavors.
Serving Suggestions:
- Pair with a grilled cheese sandwich for the ultimate comfort food experience.
- Serve with crusty bread for dipping.
- Garnish with a swirl of pesto, a sprinkle of parmesan cheese, and a drizzle of olive oil.
Frequently Asked Questions:
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can! About 6-8 medium ripe tomatoes will substitute for the 2 cans. You may need to adjust the simmering time to ensure they are fully softened.
Q: What kind of pesto should I use?
A: Traditional basil pesto works wonderfully, but feel free to experiment with sun-dried tomato pesto, kale pesto, or even arugula pesto for a unique twist.
Q: Can this soup be made vegan?
A: Absolutely! Simply substitute the half & half with a plant-based cream alternative (such as cashew cream or coconut cream) and ensure your pesto is vegan-friendly (some contain parmesan cheese).
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup actually tastes even better after it has had a chance to sit and the flavors have melded together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the half & half and add it after reheating.
Get ready to savor a bowl of pure comfort and flavor with this delightful Tomato Pesto Soup! It’s a recipe you’ll turn to again and again.
Tomato Pesto Soup
Ingredients
- 2 tbsp Garlic Confit Oil or Olive Oil
- 1 ea Red Onion ¼" diced
- 4 ea Garlic Cloves minced
- 2 cans Diced or Crushed Tomatoes
- 1 tbsp Sugar
- 2 cups Chicken Broth or Vegetable Broth
- ¼ cup Pesto
- ½ tsp Red Chili Flakes
- 1 cup Half & Half
- 1 tsp Kosher Salt to taste
- 1 tbsp Pesto for garnish
- 1 tbsp Parmesan Cheese shredded for garnish
Instructions
- Heat the garlic confit oil over medium heat.
- Saute the red onions until they become translucent.
- Add the garlic and saute for a couple of minutes to release the oils and aroma. Avoid browning the garlic and onions. Turn down the heat if necessary.
- Add crushed tomatoes.
- Add the chicken broth.
- Add the sugar & pesto.
- Add the red chili flakes. Stir to combine all ingredients.
- Bring to a boil. Then turn down to a medium low heat.Simmer for 20-30 minutes.
- Remove from the heat. Puree soup with a stick blender or in a standard blender.
- Add the half & half and stir to combine.
- Season with kosher salt.
- Serve in a bowl and garnish with a drizzle of pesto and some shredded parmesan. Add a grilled cheese sandwich to savor with the soup on a chilly day. Enjoy!
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