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.