Tomato Soup with Basil Pesto (Printable)

Velvety tomato soup finished with a bright basil pesto swirl. Easy weeknight comfort in 45 minutes.

# Ingredient List:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds ripe tomatoes, chopped or 2 cans (28 ounces) 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 Prepare:

01 - Heat 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. Cook for 5 minutes, stirring occasionally.
04 - Pour in vegetable broth and add sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While the soup simmers, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped. With the motor running, drizzle in olive oil until smooth. Season with salt.
06 - Once the soup is cooked, blend until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream. Taste and adjust seasoning if needed. Warm through but do not boil.
08 - Ladle soup into bowls. Drizzle each serving with a swirl of basil pesto. Serve immediately.

# Expert Advice:

01 -
  • The pesto swirl keeps its bold herby punch separate from the creamy tomato base, so every spoonful tastes layered and interesting.
  • You can make the whole thing in under an hour with ingredients you probably already have on hand.
  • It feels fancy enough for company but forgiving enough to make on a weeknight when youre tired.
02 -
  • Dont stir the pesto all the way in, the swirl keeps the flavors distinct and makes every bite more interesting than a uniform green soup.
  • If you use canned tomatoes, crush them with your hands as you add them to the pot for better texture and control.
  • Always add cream off the heat or on very low heat, high temperatures can make it curdle and ruin the silky finish.
03 -
  • Roast the tomatoes with a drizzle of olive oil and a pinch of salt before adding them to the pot for deeper, caramelized flavor.
  • Add a small rind of Parmesan to the soup while it simmers, then fish it out before blending for an extra layer of savory richness.
  • Toast the pine nuts in a dry skillet until golden before making the pesto, it brings out their natural sweetness and makes the sauce taste more complex.
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