Creamy Tomato Soup Basil Pesto (Print View)

A smooth tomato base enriched with fresh basil pesto for comforting, classic flavors.

# What You'll 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 packed fresh basil leaves
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

# Step-by-Step Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add the chopped 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 mixture to a simmer.
04 - Cover and cook for 20 minutes, stirring occasionally to blend flavors.
05 - Use an immersion blender or transfer carefully to a blender and puree soup until smooth.
06 - Return the pureed 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, slowly drizzle in olive oil until pesto is smooth. Season with a pinch of salt.
09 - Ladle the hot soup into bowls and swirl a spoonful of basil pesto into each before serving.

# Expert Suggestions:

01 -
  • It tastes like you simmered it all day, but it's ready in under an hour.
  • The basil pesto adds a fresh, bright finish that makes every spoonful feel special.
  • It's forgiving, you can adjust the creaminess and seasoning to exactly how you like it.
02 -
  • If you blend hot soup in a countertop blender, remove the center cap and cover loosely with a towel to let steam escape, I learned this the hard way with a ceiling splatter.
  • Don't add the cream while the soup is boiling or it can curdle, keep the heat low and gentle.
  • Make the pesto right before serving so it stays bright green and doesn't oxidize.
03 -
  • If your tomatoes taste too acidic, add an extra half teaspoon of sugar, it works like magic.
  • For a deeper flavor, roast the garlic and onion in the oven before adding them to the soup.
  • Use a high powered blender if you want an ultra smooth, restaurant quality texture.

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