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!
