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Easy Tomato Soup with Pesto

This Easy Tomato Soup with Pesto puts a simple spin on a classic cold-weather favorite. I love using lots of garlic, onion, and thyme to balance the sweetness of the tomatoes in the soup and topping it with a savory pesto packed with basil and arugula.

Tomatoes are a great source of vitamin C and potassium, and when cooked they release higher amounts of powerful antioxidants like lycopene, lutein, and zeaxanthin. Lycopene is linked to protecting skin from sun damage, improved heart health, and a lower risk of certain types of cancer, while lutein and zeaxanthin are both particularly helpful for protecting the eyes from age-related decline.

Ingredients

Soup

  • 1 tablespoon ghee or olive oil
  • 1 cup finely chopped yellow onion
  • 4 medium garlic cloves, smashed
  • ½ teaspoon Salt
  • 1 (28-ounce) can crushed canned tomatoes
  • 3 cups low-sodium vegetable broth or filtered water
  • 4 sprigs thyme

Pesto

  • ¼ cup toasted pine nuts
  • 1 large handful baby arugula
  • 1 large handful basil leaves
  • 1 large garlic clove
  • ¼ teaspoon Salt
  • ½ teaspoon crushed red pepper flakes (optional)

Garnish (optional)

  • 1 small zucchini, finely chopped
  • 8 cherry tomatoes, halved
  • Pine nuts

Directions

1. Prepare the pesto by processing all ingredients in a food processor until well blended.

2. Smash the garlic cloves using the side of a knife and add to the pot along with the salt. Stir for 2 minutes then add the canned tomatoes, broth, and thyme, then cover the pot and bring to a boil. Once boiling, crack open the lid and let it cook on medium heat for 10 minutes.

3. While the soup is cooking, make the pesto by adding all of the ingredients (except olive oil) into a food processor. Pulse until everything is finely chopped. Transfer to a bowl or container, then add the olive oil and stir.
4. After 10 minutes, remove the thyme stems and transfer the tomato soup into a high-speed blender. Blend and pour into bowls.
5. Top each bowl with one tablespoon of pesto, as well as the zucchini, cherry tomatoes, and extra pine nuts if desired. (Store leftover pesto in a sealed jar in the refrigerator for up to one week.)
Enjoy!

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