Save The scent of simmering tomatoes always takes me straight back to a chilly October afternoon when I decided soup was the only reasonable dinner option. I had a pile of overripe tomatoes on the counter, guilt-inducing and soft, and I tossed them into a pot with more hope than strategy. What emerged was a glossy, tangy base that tasted like comfort itself. Then I remembered the jar of pesto in the fridge, swirled a spoonful on top, and suddenly it was restaurant-worthy.
I made this for a friend who had just moved into a new apartment with an empty fridge and no furniture yet. We sat on the floor with mismatched bowls, dunking bread into the soup while she told me about her new job. She said it tasted like a hug, and I have never forgotten that.
Ingredients
- Olive oil: This is your flavor foundation, so use something you would happily dip bread into.
- Onion: Finely chopped onion melts into the soup and adds a gentle sweetness that balances the tomatoes.
- Garlic cloves: Minced garlic blooms in the hot oil and fills your kitchen with the kind of smell that makes people wander in asking what is cooking.
- Ripe tomatoes: Fresh tomatoes give brightness, but canned whole peeled tomatoes work just as well and sometimes taste even better.
- Tomato paste: A spoonful deepens the color and adds concentrated umami richness.
- Vegetable broth: This thins the soup to a silky, spoonable consistency without diluting the tomato flavor.
- Sugar: Just a teaspoon cuts through acidity and rounds out the taste in a way that feels natural.
- Salt and black pepper: Season generously, tasting as you go, because underseasoned tomato soup is a tragedy.
- Heavy cream: Stirred in at the end, it turns the soup velvety and adds a luxurious mouthfeel.
- Fresh basil leaves: The star of the pesto, they bring a peppery, almost minty freshness that makes the whole dish sing.
- Pine nuts: These blend into a creamy, nutty paste, though walnuts or cashews work if pine nuts feel too fancy.
- Parmesan cheese: Grated Parmesan adds salty, savory depth to the pesto and helps it cling to the soup.
- Extra virgin olive oil: Use your best bottle here, it makes the pesto glossy and ties all the flavors together.
Instructions
- Soften the onion:
- Heat olive oil in a large pot over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent, about five minutes. You want it sweet and tender, not browned.
- Add the garlic:
- Stir in the minced garlic and let it cook for just one minute until the smell hits you like a warm wave. Do not let it brown or it will turn bitter.
- Cook the tomatoes:
- Toss in the chopped tomatoes and tomato paste, stirring everything together and letting it cook for five minutes. The tomatoes will start to break down and release their juices.
- Simmer the soup:
- Pour in the vegetable broth, then add sugar, salt, and pepper. Bring it to a boil, then lower the heat and let it simmer uncovered for twenty minutes, stirring now and then.
- Make the pesto:
- While the soup bubbles away, toss basil, pine nuts, garlic, and Parmesan into a food processor and pulse until finely chopped. Drizzle in olive oil with the motor running until smooth and season with a pinch of salt.
- Blend until smooth:
- Once the soup has simmered, use an immersion blender right in the pot or carefully transfer it in batches to a countertop blender. Blend until completely smooth and glossy.
- Stir in the cream:
- Pour in the heavy cream and stir gently, tasting and adjusting the salt if needed. Warm it through for a minute or two, but do not let it boil or the cream may split.
- Serve with pesto:
- Ladle the hot soup into bowls and drizzle each one with a generous swirl of basil pesto. Serve immediately while it is still steaming.
Save There was an evening when I made this soup and forgot to buy cream, so I used a splash of milk and a pat of butter instead. It was not quite as rich, but it still tasted like home, and my daughter ate two bowls without complaint. That is when I realized this recipe is forgiving, adaptable, and always willing to meet you where you are.
How to Store and Reheat
Let the soup cool completely before transferring it to airtight containers, and store it in the fridge for up to four days. The pesto keeps separately in a small jar, covered with a thin layer of olive oil to prevent browning, for about a week. When reheating, warm the soup gently on the stove over low heat, stirring occasionally, and add the pesto fresh just before serving. If you freeze the soup, leave out the cream and stir it in after thawing and reheating.
Serving Suggestions
This soup begs to be paired with crusty bread, the kind you can tear apart and dip shamelessly into the bowl. Grilled cheese sandwiches are a classic match, especially when the cheese is melty and the bread is golden and crisp. A simple green salad with lemon vinaigrette balances the richness, and a glass of something light and crisp, like a cold white wine or sparkling water with lemon, rounds out the meal. For a heartier option, serve it alongside a warm focaccia or garlic bread.
Variations and Substitutions
If you want to make this vegan, swap the heavy cream for coconut cream and use nutritional yeast or a vegan Parmesan in the pesto. You can replace pine nuts with walnuts or cashews if they are easier to find or easier on your budget. For a little heat, stir in a pinch of chili flakes or a dash of hot sauce before serving. If you do not have fresh tomatoes, canned whole peeled tomatoes work beautifully and sometimes taste even more intense.
- Try roasting the tomatoes with garlic before adding them to the pot for a deeper, smokier flavor.
- Add a handful of spinach or kale during the last few minutes of simmering for extra nutrition.
- Use sun-dried tomato pesto instead of basil pesto for a richer, more concentrated twist.
Save This soup has become my go-to whenever I need something warm, quick, and quietly impressive. It never fails to make me feel like I have my life together, even when I absolutely do not.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare the soup up to step 6 and refrigerate for up to 3 days. Make pesto fresh before serving or store separately for 2 days. Reheat gently before adding cream and pesto.
- → What's the best way to blend the soup?
An immersion blender works best for convenience and keeping ingredients in the pot. For smoother texture, blend in batches with a countertop blender, then return to the pot.
- → How do I make it vegan?
Replace heavy cream with coconut cream and omit Parmesan from the pesto or use a vegan cheese alternative. The texture and flavor remain luxurious and satisfying.
- → Can I freeze this soup?
Freeze the soup without cream for up to 3 months. Thaw overnight and reheat gently, adding fresh cream before serving. Prepare pesto just before serving for best flavor.
- → What can I substitute for pine nuts?
Walnuts, almonds, or cashews work wonderfully as alternatives. They provide similar richness and texture. Use equal amounts as the recipe specifies.
- → How do I prevent the pesto from turning brown?
Blanch basil briefly in boiling water before processing to preserve its bright color. Add lemon juice or a pinch of salt to prevent oxidation. Use pesto within a few hours.