Tomato Soup with Basil Pesto Swirl (Printable)

Velvety tomato soup finished with a bright swirl of fresh basil pesto, blending Italian flavors into one comforting bowl.

# 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

# How To Make It:

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

# Expert Suggestions:

01 -
  • The pesto swirl turns basic tomato soup into something that feels restaurant special without any fuss.
  • It comes together in under an hour and uses ingredients you probably already have or can grab easily.
  • The creaminess balances the acidity in a way that feels like a warm hug in a bowl.
  • You can make it vegan or dairy heavy depending on your mood or who is coming over.
02 -
  • If you're using canned tomatoes, crush them with your hands as you add them to the pot for better texture and faster breakdown.
  • Don't skip the sugar, even if it sounds weird, because it cuts the acidity and makes the tomato flavor taste fuller and rounder.
  • Blend the soup in batches if using a countertop blender and never fill it more than halfway, or you'll end up with hot soup on the ceiling.
  • Add the cream off the heat or on very low heat because boiling it can make the soup look curdled and grainy.
03 -
  • Toast the pine nuts lightly in a dry pan before making the pesto, it brings out a nutty richness that makes the whole thing taste more expensive.
  • If your tomatoes aren't very sweet, add an extra pinch of sugar rather than more salt, because salt won't fix the tartness.
  • Use a spoon to drizzle the pesto in a spiral from the center out for that perfect swirl that looks like you knew what you were doing all along.
  • Make a double batch of pesto and freeze half in an ice cube tray so you always have some ready for pasta, sandwiches, or another round of this soup.
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