There’s a chill in the air, and I’m wrapped up in my favorite sweater, the one that’s as comforting as a warm embrace. It’s the perfect setting to share with you a recipe that’s close to my heart.
Imagine the rich, tangy taste of tomato soup, but with a twist that will make your taste buds dance – a dollop of aromatic basil pesto.
This isn’t just soup; it’s a bowl of memories, a concoction that reminds me of family dinners, laughter, and the simple joy of sharing good food.
Table of Contents
What is Pesto Tomato Soup?
Tomato soup is a classic, a staple that many of us grew up with. But when you stir in the vibrant flavors of basil pesto, it transforms into something extraordinary.
This dish is a nod to the past, a modern take on a recipe that has been warming souls for generations. It’s my culinary love letter to those lazy Sunday afternoons spent in the kitchen with my grandmother, where I first learned that the best ingredient in any dish is a sprinkle of love.
Why You’ll Love this Recipe
You know that feeling when you find something so good you can’t wait to share it with everyone you know? That’s this soup.
It’s the comfort of tradition with a fresh burst of flavor that says, “I’m something special.” Whether you’re a seasoned chef or a kitchen newbie, this recipe is for you.
It’s forgiving, it’s versatile, and it’s bound to become a favorite in your home, just as it has in mine.
Other Soup Recipes
Ingredients
Let’s break it down, shall we?
- Unsalted butter – The unsalted butter is our starting point, the base that lets us control the seasoning perfectly.
- Shallots – Shallots are milder than onions, bringing a subtle depth without overpowering.
- Fresh thyme – Fresh thyme, oh, it’s like the secret handshake of herbs, offering a woodsy note that complements the tomatoes.
- Crushed tomatoes – Speaking of which, crushed tomatoes are the heart of this soup, their acidity and sweetness forming the canvas we’ll paint our flavors on.
- Water – Water is our trusty sidekick, ensuring the soup is just the right consistency.
- Heavy cream – Heavy cream is the swirl of richness that rounds out the sharp edges.
- Basil pesto – and basil pesto? It’s the star, the burst of fresh, herby goodness that elevates every spoonful.
Substitutions & Additions
- Dairy-free? Use olive oil in place of butter and your favorite plant-based cream.
- No fresh thyme? A pinch of dried will do, but remember, it’s stronger, so use sparingly.
- Add a kick with a dash of red pepper flakes if you’re feeling spicy.
Equipment Needed for Pesto Tomato Soup
GET NEW POSTS via EMAIL:
How to Make this Recipe
Begin by melting the butter over medium heat, then add the diced shallots and thyme. This is where patience is key – let them get to know each other, no rushing.
Once they’re soft and fragrant, welcome the garlic to the party, but keep an eye on it; garlic burns faster than a summer romance.
Next, the crushed tomatoes and water join in. This is the simmer stage, where flavors marry and deepen.
After about 20 minutes, it’s time to blend. Whether you’re using an immersion blender or a countertop one, aim for smoothness.
Back on the stove, the heavy cream and pesto make their entrance. Heat it through, and you’re ready to serve.
Cooking Tips & Tricks
Quality ingredients are your best friends here.
When it comes to pesto, homemade is the gold standard, but a good store-bought version won’t let you down.
And don’t skimp on the simmer; that’s where the magic happens, where the flavors really start to sing.
Serving Suggestions
Ladle this velvety soup into bowls with a generous heart.
A dollop of pesto, a sprinkle of Parmesan, and a few basil leaves make for a picture-worthy garnish.
This soup pairs beautifully with a gooey grilled cheese or a crisp salad for a lighter touch.
Storage Suggestions
Leftovers are a gift. Store the soup in an airtight container in the fridge, and it’ll be your quick lunch or dinner solution for the next few days.
To reheat, gently warm it on the stove, and it’ll be as good as new.
Recipe FAQ
- Can I make this in a slow cooker? Sure, just add everything except the cream and pesto, and cook on low for 4-6 hours.
- How can I thicken the soup? If it’s too thin, a little tomato paste can work wonders.
More Pesto Inspired Recipes
And there we have it, my Pesto Tomato Soup – a bowl filled with the warmth of tradition and the spark of something new.
It’s a recipe that’s as much about the memories it evokes as it is about the flavors it delights us with. I can’t wait for you to try it and make it a part of your own family’s story.
Pesto Tomato Soup
Ingredients
- 1 Tbsp unsalted butter
- 3 shallots diced
- 2 sprigs fresh thyme trimmed
- 2 cloves garlic minced
- 28 oz crushed tomatoes
- 1 1/2 cups water
- 1/2 cup heavy cream
- 3 Tbsp basil pesto
Instructions
- In a large pot or dutch oven, melt the butter over medium-high heat. Add the shallots, garlic and thyme; stir to combine and sauté for 2 minutes.1 Tbsp unsalted butter, 3 shallots, 2 sprigs fresh thyme, 2 cloves garlic
- Pour in the can of crushed tomatoes along with the water. Stir everything to combine and bring to boil. Reduce heat and simmer for 20 minutes.28 oz crushed tomatoes, 1 1/2 cups water
- About 5 minutes before cooking is about complete, stir in the heavy cream. Simmer for additional 5 minutes.1/2 cup heavy cream
- Remove pot from heat and, using an immersion blender, blend the soup until its smooth in consistency. This part is optional, you can skip it if you prefer a chunkier tomato soup!
- Stir in the basil pesto, then let the soup cool for 5-10 minutes before serving.3 Tbsp basil pesto
