Tomato Soup with Basil Pesto (Printable Version)

Silky tomato soup elevated with a vibrant basil pesto swirl. Vegetarian, ready in 45 minutes, serves 4.

# What You'll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs ripe tomatoes, chopped or 2 cans (28 oz) 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 - 1/4 teaspoon black pepper
10 - 1/3 cup plus 1 tablespoon heavy cream

→ Basil Pesto

11 - 1 cup fresh basil leaves, lightly packed
12 - 1/4 cup pine nuts or walnuts
13 - 1 small garlic clove
14 - 1/3 cup grated Parmesan cheese
15 - 1/4 cup extra virgin olive oil
16 - Pinch of salt

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
04 - Pour in vegetable broth, 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 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 Hints:

01 -
  • It turns ordinary pantry staples into something that feels indulgent and special without any fuss.
  • The pesto swirl adds a punch of fresh herbiness that makes every spoonful taste layered and alive.
  • You can make it start to finish in under an hour, even on a weeknight when energy is low.
  • It freezes beautifully, so you can stash away bowls of comfort for future rainy days.
02 -
  • Do not skip the sugar, even if it sounds strange, because it balances the acidity of the tomatoes and makes the soup taste complete.
  • Blend the soup in batches if using a countertop blender, and leave the lid slightly ajar with a towel over it to let steam escape safely.
  • Add the cream off the heat or on very low heat to prevent it from curdling.
03 -
  • Make a double batch of pesto and freeze it in ice cube trays so you always have a stash ready for pastas, sandwiches, or soups.
  • If your tomatoes are not very ripe or flavorful, add an extra tablespoon of tomato paste to boost the depth.
  • Blend the soup longer than you think you need to, a truly silky texture makes all the difference.
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