Tomato Pesto Soup
Print RecipeServings: 5 servings
This tomato soup can be adjusted as you wish, spice it up with some extra chili flakes. Make it Vegetarian Use Vegetable Broth. Lactose intolerant? Exclude the cheese and substitute the half & half for your non dairy choice, or exclude the dairy all together. Don't have pesto? Use basil and add some extra garlic and olive oil.Anyway you want to make this it will be savory.
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Recipe Multiplier
- 2 tbsp Garlic Confit Oil or Olive Oil
- 1 ea Red Onion ¼" diced
- 4 ea Garlic Cloves minced
- 2 cans Diced or Crushed Tomatoes
- 1 tbsp Sugar
- 2 cups Chicken Broth or Vegetable Broth
- ¼ cup Pesto
- ½ tsp Red Chili Flakes
- 1 cup Half & Half
- 1 tsp Kosher Salt to taste
- 1 tbsp Pesto for garnish
- 1 tbsp Parmesan Cheese shredded for garnish
Instructions
- Heat the garlic confit oil over medium heat.
- Saute the red onions until they become translucent.
- Add the garlic and saute for a couple of minutes to release the oils and aroma. Avoid browning the garlic and onions. Turn down the heat if necessary.
- Add crushed tomatoes.
- Add the chicken broth.
- Add the sugar & pesto.
- Add the red chili flakes. Stir to combine all ingredients.
- Bring to a boil. Then turn down to a medium low heat.Simmer for 20-30 minutes.
- Remove from the heat. Puree soup with a stick blender or in a standard blender.
- Add the half & half and stir to combine.
- Season with kosher salt.
- Serve in a bowl and garnish with a drizzle of pesto and some shredded parmesan. Add a grilled cheese sandwich to savor with the soup on a chilly day. Enjoy!