Tomato Soup with Basil Pesto Swirl (Printer version)

Silky tomato soup elevated with a burst of fresh basil pesto. A 45-minute vegetarian comfort dish with Italian flair and elegant presentation.

# What You'll Need:

→ 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

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, approximately 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chopped tomatoes and tomato paste to the pot. Cook for 5 minutes, stirring occasionally to incorporate.
04 - Pour in the vegetable broth and add the sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While the soup simmers, combine the fresh basil leaves, pine nuts, garlic clove, and Parmesan cheese in a food processor. Pulse until finely chopped. With the motor running, drizzle in the extra virgin olive oil until the mixture reaches a smooth consistency. Season with a pinch of salt.
06 - Once the soup has finished simmering, blend until completely smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in the heavy cream. Taste and adjust seasoning as needed. Warm through over low heat but do not allow to boil.
08 - Ladle the soup into bowls and drizzle each serving with a swirl of basil pesto. Serve immediately.

# Expert Advice:

01 -
  • The pesto adds a fresh, herby contrast that makes every spoonful feel restaurant-quality without any fuss.
  • It comes together in under an hour and uses simple ingredients you probably already have.
  • The creamy texture is comforting but the bright basil keeps it from feeling heavy.
  • Leftovers taste even better the next day after the flavors settle and deepen overnight.
02 -
  • Don't skip the sugar because tomatoes can be surprisingly acidic, and just a teaspoon makes the whole pot taste balanced and sweet.
  • Add the cream after blending and off high heat or it can curdle and ruin the silky texture you worked for.
  • If your pesto looks too thick, add another tablespoon of olive oil because it should drizzle easily and swirl beautifully on the soup.
  • Taste the soup before serving because every batch of tomatoes is different and you might need more salt than you think.
03 -
  • Blend the soup in batches if using a countertop blender and never fill it more than halfway, or the hot liquid can explode out the top.
  • Make a double batch of pesto and freeze half in an ice cube tray so you always have it ready for pasta, sandwiches, or another pot of soup.
  • If your tomatoes aren't very ripe, add an extra teaspoon of sugar and a splash of balsamic vinegar to boost the flavor.
  • Use the back of a spoon to swirl the pesto in a spiral from the center outward for a picture-perfect presentation.
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