Creamy Tomato Soup Basil (Print Version)

Smooth tomato soup complemented by vibrant basil pesto for a flavorful, light indulgence.

# What You Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 (14 oz) cans chopped tomatoes or 28 oz fresh ripe tomatoes, chopped
05 - 1 tablespoon tomato paste
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - ½ cup heavy cream

→ Basil Pesto

11 - 1 cup fresh basil leaves, packed
12 - ¼ cup grated Parmesan cheese
13 - ¼ cup pine nuts
14 - 1 garlic clove
15 - ¼ cup extra-virgin olive oil
16 - Pinch of salt

# How to Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes, tomato paste, vegetable broth, sugar, salt, and black pepper. Bring to a simmer.
04 - Cover and cook for 20 minutes, stirring occasionally.
05 - Use an immersion blender or transfer carefully to a countertop blender to puree until smooth.
06 - Return soup to low heat. Stir in heavy cream and warm gently for 3 to 4 minutes. Adjust seasoning to taste.
07 - In a food processor, combine basil leaves, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
08 - With the processor running, drizzle in olive oil until the mixture is smooth. Season with a pinch of salt.
09 - Ladle the hot soup into bowls and swirl in a spoonful of basil pesto before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really spent less than an hour, which is honestly the best kind of food magic.
  • The pesto swirl makes even a simple bowl look like something you'd order at a restaurant, and it tastes even better than it looks.
  • You can make it on a Tuesday night when you need comfort, or impress someone by serving it as a starter before something fancier.
02 -
  • Don't skip pureeing the soup fully—the tiny bits of tomato skin will catch on your teeth if you don't, and that's the one texture that ruins an otherwise perfect bite.
  • Add the cream last and gently—rushing this step or using high heat will make the cream separate, and you'll end up with a grainy soup instead of a velvety one.
  • Make the pesto fresh on the same day you serve it; it oxidizes quickly and turns dark and bitter if it sits in the fridge overnight.
03 -
  • If your soup ends up slightly bitter, add a pinch of sugar—tomato acidity varies, and you're adjusting to what you have, not following rules.
  • Serve with thick slices of crusty bread or alongside a perfectly melted grilled cheese sandwich, because that's where the real magic happens.

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