Introduction
There’s something magical about a perfectly made Tomato and Basil Soup with Pesto that just warms the soul. I’ve spent years perfecting this recipe, and I’m excited to share my version that strikes the perfect balance between rich tomato flavor and aromatic fresh basil. What makes this soup special is the addition of homemade pesto swirled on top, which elevates it from a simple tomato soup to something truly memorable. Whether you’re looking for a cozy lunch or a light dinner option, this recipe delivers restaurant-quality results right in your home kitchen.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 (28 oz) cans whole peeled tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves, roughly chopped
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- ½ cup heavy cream
For the Pesto:
- 2 cups fresh basil leaves
- ½ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts
- 2 garlic cloves
- ½ cup olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the canned tomatoes with their juice, breaking them up with a wooden spoon. Add vegetable broth and bring to a simmer.
- Add chopped basil, sugar (if using), salt, and pepper. Simmer for 20-25 minutes.
- While the soup simmers, prepare the pesto by combining all pesto ingredients except olive oil in a food processor. Pulse until finely chopped, then slowly drizzle in olive oil while processing until smooth.
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in heavy cream and adjust seasoning to taste.
- Serve hot with a generous swirl of fresh pesto on top.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls
Recipe Notes
- For the best flavor, use high-quality canned tomatoes – San Marzano tomatoes are ideal if you can find them.
- The soup can be made ahead and stored in the refrigerator for up to 3 days. The pesto will keep separately for up to 5 days.
- If you’re short on time, you can use store-bought pesto, though homemade really makes a difference.
- For a dairy-free version, replace heavy cream with coconut cream and skip the Parmesan in the pesto.
- Don’t skip the sugar if your tomatoes are particularly acidic – it helps balance the flavors without making the soup sweet.
- If you prefer a chunkier soup, only partially blend it or reserve some of the tomato mixture before blending.
Tomato and Basil Soup with Pesto
A perfectly made Tomato and Basil Soup with Pesto that warms the soul. This recipe strikes the perfect balance between rich tomato flavor and aromatic fresh basil. Homemade pesto swirled on top elevates it from a simple tomato soup to something truly memorable.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 2 28 oz cans whole peeled tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves roughly chopped
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
- ½ cup heavy cream
- 2 cups fresh basil leaves
- ½ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts
- 2 garlic cloves
- ½ cup olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the canned tomatoes with their juice, breaking them up with a wooden spoon. Add vegetable broth and bring to a simmer.
- Add chopped basil, sugar (if using), salt, and pepper. Simmer for 20-25 minutes.
- While the soup simmers, prepare the pesto by combining all pesto ingredients except olive oil in a food processor. Pulse until finely chopped, then slowly drizzle in olive oil while processing until smooth.
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in heavy cream and adjust seasoning to taste.
- Serve hot with a generous swirl of fresh pesto on top.
